[Origin of diacetyl and its influence on the wine quality]
2001
Atic, V.
Numerous volatile aromatic compounds, contribute in great number sensory characteristics of wine. This compounds mainly belongs to the alcohols, esters, terpene, aldehydes, ketones and others. Alcoholic fermentation of must as biochemical process, makes behind ethanol and carbon dioxide primary and secondary by-products. The aim of this master thesis is to research one of the secondary by-products of alcoholic fermentation of must, and this is diacetyl. Its presence in wine is undesirable. It decreased the quality of wine. Diacetyl has bad influence at the taste and odour of wine. The diacetyl concentration must not be in a big quantity in wine. The origin of diacetyl in wine depends of compounds like 2,3 butylene glycol and acetoin. Different species of yeast and lactic bacteria biosynthetized diacetyl. Behind this microorganism, we have researched influence of pH and sulfur dioxide. The contents of diacetyl was analysing by the gas chromatograph with electron - capture detector (ECD - Ni 63).
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