Selection of Saccharomyces cerevisiae wine yeast for biotechnology of the wine industry
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2014
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Анотація
In the article presented results of sensory characteristics of red dry wines
received using wine yeast cultures perspective for winemaking. It is shown that
the appearance of certain shades in the color, aroma and taste of dry wine
largely connected due to the ratio of oxidized and reduced components including
phenolics. Floral shades of flavor, fresh taste, dessert tone in aroma and flavor
more pronounced in the case of the predominance of the reduced forms of
components. Resinous-balsamic shades of flavors and spicy-balsamic, walnutvanilla
flavor tones appear stronger the higher ratio of oxidized forms of
components. It was determined yeast culture that gave the best organoleptic
characteristics of wines produced with the direct participation of the isolated and
studied wine yeast, Saccharomyces cerevisiae.
Опис
Ключові слова
yeast selection, organoleptic properties, wine yeast, Saccharomyces cerevisiae, sensory profiles, intensity of flavor and taste
Бібліографічний опис
Природничий альманах: зб. наук. праць. – Херсон: ПП Вишемирський, 2014.