Influence of the nitrogen nutrients on the fermentation and the features of apple wines and wine-like drinks
2009
Bonin S. | Wzorek W. | Wozniak M.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Zaklad Biotechnologii i Mikrobiologii Zywnosci
The effect of addition of the nitrogen sources, in the form of ammonium salts and complex nutrient, on the process of wine fermentation and also features of final products was investigated. Nitrogen nutrients were added to the musts, wchich were made from apple juice. The content of juice in musts amounted 60 percent in the case of wines and 30 percent in the case of wine-like drinks. The content of total sugars in musts was about 300 g/cubic dm. Yeast Saccharomyces cerevisiae strain Tokay was used. It was stated that the addition of the nitrogen sources has beneficial effect on the fermentation rate. The musts supplemented with complex nutrient were fermented the most quickly and final concentration of ethanol amounted 15.7 percent vol. in wines and 15.3 percent vol.in wine like drinks. Control samples were characterized by slow rate of fermentation and achieved the lowest content alcohol 11.1 percent vol. in wine and 8.6 percent vol in drinks
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