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Original scientific paper

https://doi.org/10.31727/gzb.44.5.6

Management of ethanol content and total acidity inwines by use of Saccharomyces cerevisiae yeasts

Tomislav Plavša ; Institut za poljoprivredu i turizam Poreč, Hrvatska
Željko Andabaka ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Igor Palčić ; Institut za poljoprivredu i turizam Poreč, Hrvatska
Ana Jeromel ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska


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Abstract

The impact of global warming has not bypassed the wine industry either. This is best manifested through an increase in alcoholic strength, which is accompanied by a decrease in total acidity and significantly affects the sensory properties of wine. One possibility of lowering alcohol strength involves use non Saccharomyces and/or Saccharomyces yeast. The aim of this study was to examine the effect of commercial Saccharomyces yeasts (IONYSWF ™, Enoferm RP15 and Uvaferm BDX) on the reduction of alcoholic strength and increase of the total acidity of Cabernet franc (Vitis vinifera L.) wine. According to the chemical analyzes, it was determined that the wine produced using IONYSWF™ yeast had a lower alcoholic strength with a higher total acidity. Furthermore, no significant differences in alcoholic fermentation kinetics were found between treatments. The wines were sensory different. Descriptive analysis showed that the wine fermented with IONYSWF™ yeast had stronger body without loss of freshness and a more pronounced intensity and lenght of the aroma, which was dominated by spicy notes and aromas of red fruit. This wine was also the best rated.

Keywords

alcohol; Cabernet franc; commercial wine yeast; total acidity

Hrčak ID:

266163

URI

https://hrcak.srce.hr/266163

Publication date:

15.10.2021.

Article data in other languages: croatian

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