Screeningul levurilor autohtone și active uscate la fermentarea alcoolică pentru obţinerea vinurilor albe seci
2021
TARAN, Nicolae | SOLDATENCO, Olga | MORARI, Boris | RUDOI, Alexandru | GLAVAN, Pavel | SANDU, Vasilie
Laboratory research has shown that the use of local yeast strains (Meleag, FNFTP-1, CNMNY-34) in the fermentation of must from the Chardonnay grape variety allows the production of dry white wines with a physico-chemical optimal content, high organoleptic notes and does not yield after the qualities of the wine obtained with the use of imported yeast. White wines obtained with the use of local yeast strains are characterized by an advanced alcohol content and minimal residual sugar content. The yeast strains Meleag, FNFTP-1, CNMN-Y-34 were appreciated as a valuable biological material, they contribute to obtaining quality wines that can reflect the typicality and potential of specific varieties.
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