| Autor: |
FILIMON, Vasile Răzvan, FILIMON, Roxana Mihaela, NECHITA, Ancuța, BORA, Florin Dumitru, ROTARU, Liliana, COTEA, Valeriu V. |
| Předmět: |
|
| Zdroj: |
Journal of Applied Life Sciences & Environment; 2022, Vol. 192 Issue 4, p407-418, 12p |
| Abstrakt: |
Nowadays, consumers go towards products that provide food security and nutritional richness, consumption of highly alcoholic beverages not complying with these health-related requirements. This study aimed to obtain low-alcohol wines by performing sequential alcoholic fermentation of grape must (Muscat Ottonel). Thus, 11 commercial yeast strains (10 Saccharomyces cerevisiae and 1 Torulaspora delbrueckii) were preliminarily tested in anaerobic and semi-anaerobic conditions. Based on laboratory tests, grape must fermentation was sequentially initiated in semi-anaerobic conditions (loose cotton plugs; intermittent homogenization), with the T. delbrueckii strain (106 CFU/mL) and the addition of preliminarily selected S. cerevisiae strains (104 CFU/mL), to the consumption of 50% of the sugars in the must, to complete the fermentation. By applying this technology, dry wines were obtained with an alcohol content lower by up to 1.10% vol., but with a lower concentration of volatile terpenes, due to additional must oxidation. Also, semianaerobiosis enhanced glycerol synthesis by yeasts (< 35%), with a positive impact on the sensory characteristics of the wine. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
|
