Riboflavin synthesis during must fermentation and its decomposition under storaging conditions
1987
Danicic, M. | Stojanovic, M. (Poljoprivredni fakultet, Beograd (Yugoslavia))
Test results show the following: The dynamics of must alcohol fermentation is more intensive in aerobic conditions. During the must fermentation, the quantity of riboflavin increases several times. The quantity of riboflavin reaches its maximum in the strong must fermentation stage. If the wine is kept in the dark, the quantity of riboflavin does not undergo significant changes. When wine is kept in the light, in glass bottles, relatively quick riboflavin decomposition occurs. Under the influence of direct light (electric bulb), riboflavin decomposition is much quicker than under the influence of indirect daylight. The colour of the glass, in which wine is kept, influence the speed or riboflavin decomposition.
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