Influence of different yeasts on the amino acid pattern of rosé wine
| Autor: | Elsa Patzl-Fischerleitner, Karin Korntheuer, Karin Silhavy-Richter, Martin Prinz, Karin Mandl, Reinhard Eder |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
Environmental Engineering lcsh:QR1-502 Sugars in wine 01 natural sciences lcsh:Microbiology lcsh:Physiology Industrial and Manufacturing Engineering 0404 agricultural biotechnology lcsh:Zoology Malolactic fermentation lcsh:QL1-991 Food science Wine Fermentation in winemaking chemistry.chemical_classification lcsh:QP1-981 Chemistry digestive oral and skin physiology food and beverages Free amino nitrogen 04 agricultural and veterinary sciences Wine fault 040401 food science Amino acid Yeast in winemaking 010606 plant biology & botany |
| Zdroj: | BIO Web of Conferences, Vol 9, p 02014 (2017) |
| ISSN: | 2117-4458 |
| Popis: | In an experiment with Rosé wine, 27 different commercial yeasts were tested for their influence on the amino acid pattern of the wine. Amino acids are precursors for aromatic substances; therefore a large variation of the amino acid values in the wine was expected. Blaufränkisch grapes with 20° KMW were matured in the cellar with 27 different commercial yeasts. The fermentation was carried out in 34l vessels. The wines were measured for amino acids using an HP 1200 liquid chromatograph and HP-FLD1100 according to Umagat. The wines showed 13.5% alcohol and little residual sugar. The measurement results of the amino acids of the different wines showed large variations. For example, the amount of the amino acid alanine in wine varied from 17 to 138 mg. In particular, the wines of the yeast Pino Type showed the highest amounts of alanine in comparison to the other fermented wines. |
| Databáze: | OpenAIRE |
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