Dynamics of flavour and color in the production of strawberry wine
1985
Misanovic, Dj. (Tvornica za proizvodnju i preradu brasna, Grubisno Polje (Yugoslavia)) | Lovric, T. | Pilizota, V.
Dynamism of colour changes is different in strawberry wines fermented with different yeast species (Saccharomyces spp.). Yeasts exert particular influence on anthocyan stability because they can make conditions which will contribute to anthocyan degradation to a greater or smaller extent. The anthocyan degradation phenomenon is more pronounced that the browning phenomenon. During wine maturation both anthocyan degradation and browning phenomena are equally present. Differences in aroma after fermentation are also caused by the use of diffe1367rent pure yeast cultures (Saccharomyces spp.). During wine formation some new aroma components appear and some of them dissappear. Differences in wine aromaticity are mainly a result of different quantitative shares of the equal type of components and only to a small extent they are caused by presence of different ingredients. It is possible to produce strawberry wine of good organoleptic properties, but of different aromas using different yeast species and technological proces
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