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
Full text: croatian pdf 370 Kb
page 40-46
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APA 6th Edition
Plavša, T., Andabaka, Ž., Palčić, I. & Jeromel, A. (2021). Management of ethanol content and total acidity inwines by use of Saccharomyces cerevisiae yeasts. Glasnik Zaštite Bilja, 44. (5.), 40-46. https://doi.org/10.31727/gzb.44.5.6
MLA 8th Edition
Plavša, Tomislav, et al. "Management of ethanol content and total acidity inwines by use of Saccharomyces cerevisiae yeasts." Glasnik Zaštite Bilja, vol. 44., no. 5., 2021, pp. 40-46. https://doi.org/10.31727/gzb.44.5.6. Accessed 5 Dec. 2024.
Chicago 17th Edition
Plavša, Tomislav, Željko Andabaka, Igor Palčić and Ana Jeromel. "Management of ethanol content and total acidity inwines by use of Saccharomyces cerevisiae yeasts." Glasnik Zaštite Bilja 44., no. 5. (2021): 40-46. https://doi.org/10.31727/gzb.44.5.6
Harvard
Plavša, T., et al. (2021). 'Management of ethanol content and total acidity inwines by use of Saccharomyces cerevisiae yeasts', Glasnik Zaštite Bilja, 44.(5.), pp. 40-46. https://doi.org/10.31727/gzb.44.5.6
Vancouver
Plavša T, Andabaka Ž, Palčić I, Jeromel A. Management of ethanol content and total acidity inwines by use of Saccharomyces cerevisiae yeasts. Glasnik Zaštite Bilja [Internet]. 2021 [cited 2024 December 05];44.(5.):40-46. https://doi.org/10.31727/gzb.44.5.6
IEEE
T. Plavša, Ž. Andabaka, I. Palčić and A. Jeromel, "Management of ethanol content and total acidity inwines by use of Saccharomyces cerevisiae yeasts", Glasnik Zaštite Bilja, vol.44., no. 5., pp. 40-46, 2021. [Online]. https://doi.org/10.31727/gzb.44.5.6
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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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