Prethodno priopćenje

The Role of On-line Redox Potential Measurement in Sauvignon blanc Fermentation

Aleksandra Kukec ; Scientific Research Centre Bistra Ptuj, Slovenski trg 6, SI-2250 Ptuj, Slovenia
Marin Berovič ; Department of Chemical, Biochemical and Ecology Engineering, University of Ljubljana, Hajdrihova 19, SI-1115 Ljubljana, Slovenia
Štefan Čelan ; Scientific Research Centre Bistra Ptuj, Slovenski trg 6, SI-2250 Ptuj, Slovenia
Mojmir Wondra ; Department of Food Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia

Sažetak

The aim of this work was to study the changes of the principal compounds of Sauvignon blanc grape must and wine during fermentation at the temperatures of 15, 18 and 24 °C and to compare the obtained results with the changes of redox potential. Among the changes of redox potential value, the levels of oxygen partial pressure, biomass, concentrations of reductive sugars (glucose and fructose), ethanol, glycerol and pH value, a good correlation was found. Redox potential was found as a valuable indicator of yeast metabolic activity in wine fermentation that enables an insight and control of the fermentation process.

Ključne riječi

redox potential; Sacharomyces cerevisiae; Sauvignon blanc; grape juice fermentation

Hrčak ID:

178400

URI

https://hrcak.srce.hr/178400

Datum izdavanja:

14.3.2002.

Podaci na drugim jezicima: hrvatski

Posjeta: 2.091 *