| Popis: |
The effect of Saccharomyces cerevisiae yeast on the content of volatile compounds, ethanol, glycerol and volatile acidity of wines as well as the importance of inoculation with non-Saccharomyces and S. cerevisiae yeast for improving the aromatic complexity and characteristic features of wines were discussed in the paper. Moreover, the consequence of sequential inoculation of S. cerevisiae and lactic acid bacteria Oenococcus oeni on the content of volatile compounds, diacetyl, acetoine, volatile acidity, degradation of malic acid, content of diethyl succinate, ethyl lactate, biogenic amines was presented. The advantage of simultaneous inoculation, which is the reduction of fermentation time, was emphasized. The work highlights the role of indigenous strains of yeast and lactic acid bacteria in increasing the regional character of wines. The importance of enzymes produced by yeast and bacteria, as well as the increased interest in the ability of non-O. oeni species, such as Lactobacillus and Pediococcus, to perform malolactic fermentation were also discussed. |
