italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Scientific abstract
  • » EFFECT OF INOCULATION OF DRY YEAST ON FERMENTATIVE WINE AROMA FROM VITIS VINIFERA CV. KALECIC KARASI
  • Inactivated yeasts: production and technological characteristics
    Piergiorgio Comuzzo, Di4A, Università di Udine; Federico Giotto, Giottoconsulting srl; Gianmaria Zanella, Enologica Vason
    The role of yeast derivatives in the activation of alcoholic fermentation is well known. However, the lack of knowledge about the composition of these products makes their use essentially based on ...
    Published on: 17/02/2020

EFFECT OF INOCULATION OF DRY YEAST ON FERMENTATIVE WINE AROMA FROM VITIS VINIFERA CV. KALECIC KARASI

C. Nurgel, H. Erten, A. Canbas, T. Cabaroglu, S. Selli, 2003, Journal International des Science de la vigne et du Vin, 37, 3, 155-161

The effect of addition of selected S. cerevisiae yeasts on Kalecic Karasi grape variety wine (original of Anatolia) was investigated. Fermentations were conducted by a selected S. cerevisiae strain from France (Gist Brocades, France), an indigenous S. cerevisiae strain and by spontaneous yeasts in 50 l stainless steel tanks at a temperature of approximately 20-25°C. After alcoholic and malolactic fermentation, wine was bottled and evaluated by sensory analysis. Wine analysis were performed to determine its chemical characteristics too. Flavor compounds of wine were extracted (according to Blanch et al., 1991 and Schneider et al., 1998), identified and quantified. Inoculation with S. cerevisiae led to a faster utilization of grape juice sugar, compared to spontaneous fermentation. Non Saccharomyces species disappeared as S. cerevisiae exerted its dominance. Wines inoculated with indigenous and selected S. cerevisiae strains showed a higher concentration in higher alcohols compared to spontaneous yeasts. In detail, a higher level of isoamyl alcohol, isobutanol and heptanol were observed with selected S. cerevisiae strains. A higher production of esters was also pointed out in wine produced by the commercial French strain. Both S. cerevisiae strains produced a marked effect on fatty acid composition of wine. The wine produced by the addition of commercial S. cerevisiae strain was found to be the most preferred one by panelist. (We advise you to read the whole article. Original Title: Fermentative aroma in wines from Vitis vinifera cv. Kalecic Karasi in relation with inoculation with selected dry yeasts)

Published on 21/06/2004
Related sheets
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 2,265625