Microvinification of pasteurized musts from the grape cultivar ‘Gruener Veltliner’ with ten yeast strains showed that the employed yeasts had distinctive effects on the titratable acidity and the acid composition of the resulting wines. Especially the malic acid content was significantly influenced by yeasts, a malic acid degradation of 10.7 % to 35.7 % was monitored. The decrease of tartaric acid during fermentation was influenced only indirectly by the fermentation rate. Titratable acidity also decreased, the citric acid contents were influenced by the yeasts only slightly. The employed yeasts showed very different fermentation performances, therefore residual sugar contents ranging from 0.5 to 8.4 g/l were found. Therefore differences in the contents of alcohol, glycerin and dry extract as well as in sensory evaluations were determined. (we advise you to read the entire article. Original title : Influence of different yeast preparations on the acid composition of ‘Gruener Veltliner’ wines)
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