Effect of cultural conditions on some of the most important

• Autores: O.S. Tzvetanov, G.K. Bambalov
• Localización: Journal of wine research, ISSN 0957-1264, Vol. 4, Nº 3, 1993, págs. 177-185
• Idioma: inglés
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• Resumen

  • Temperature, aeration, agitation and the quantity of additional ammonium nitrogen have been studied during yeast growth for their effect on the following: (i) biomass yield and its fermentation activity; (ii) contents of aldehydes, diacetyl and acetoin in culture liquid and final wine; (iii) wine quality. The regression equations obtained enable the effect of the yeast growth conditions on the above indexes to be assessed. The aldehyde, diacetyl and acetoin contents in the final wines did not affect the sensory quality of the wines. The reduction in flavour quality of the final wines, caused by aeration of the yeast culture, is probably the result of other products of oxidative metabolism.