The Role of On-line Redox Potential Measurement in Sauvignon blanc Fermentation

Autor:	Aleksandra Kukec, Štefan Čelan, Mojmir Wondra, Marin Berovič
Jazyk:	angličtina
Rok vydání:	2002
Předmět:	redox potential Sacharomyces cerevisiae Sauvignon blanc grape juice fermentation Biotechnology TP248.13-248.65 Food processing and manufacture TP368-456
Zdroj:	Food Technology and Biotechnology, Vol 40, Iss 1, Pp 49-55 (2002)
Druh dokumentu:	article
ISSN:	1330-9862 1334-2606
Popis:	The aim of this work was to study the changes of the principal compounds of Sauvignon blanc grape must and wine during fermentation at the temperatures of 15, 18 and 24 °C and to compare the obtained results with the changes of redox potential. Among the changes of redox potential value, the levels of oxygen partial pressure, biomass, concentrations of reductive sugars (glucose and fructose), ethanol, glycerol and pH value, a good correlation was found. Redox potential was found as a valuable indicator of yeast metabolic activity in wine fermentation that enables an insight and control of the fermentation process.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/dca10b809b82432b90777ed54c8c4d20 Zobrazit plný text záznamu View record in DOAJ