Organic acids concentration in wine stocks after Saccharomyces cereviisiiae fermentation
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Дата
2013
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Анотація
The biochemical constituents in wine stocks that influence the flavor and quality of wine are investigated
in the paper. The tested parameters consist of volume fraction of ethanol, residual sugar, phenolic
compounds, tartaric, malic, citric, lactic, acetic acids, titratable acidity and volatile acids. The wine stocks
that were received from white and red grape varieties Tairov`s selection were tested. There was a correlation
between titratable acidity and volatile acids in the wine stocks from white and red grape varieties.
High correlation was also found between lactic and acetic acids, between volatile acids, acetic acid and
sugar. It was determined that wine stocks with a high concentration of ethanol originated from those yeast
strains of Saccharomyces cerevisiae, in a fermented grape must of high speed of enzyme activity. The taste
of wine stocks correlated with the ratio of tartaric to malic acid. Analysis showed significant differences
between the varieties of white and red wine stocks in concentrations of organic acids, phenolic compounds,
residual sugar, and volume fraction of ethanol. Positive correlation was indicated for both studied groups
for volatile acids and acetic acid, tartaric, malic, lactic acids and total sugar. Prospective yeast cultures
with high productivity of alcohol (ethanol) were selected for winemaking biotechnology.
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Ключові слова
organic acids, grape varieties, Saccharomyces cerevisiae
Бібліографічний опис
BIOTECHNOLOGIA ACTA. - 2013.