The influence of some physical, chemical and biological factors on creating glycerol during alcohol fermentation of must
2003
Sipic, M.D.
With this thesis we wanted to point out influences of some physical, chemical and biological factors on creating glycerol during alcohol fermentation. Glycerol is very important secondary product of fermentation. We wanted to test under what conditions fermentation of must should be done, for getting better wine quality. The fermentation was done with must of salve and ripe grapes. The fermentation was done in a few variations. The analysis of must and wine was done by official analytical method. We have concluded that quantity of glycerol in wine depends of chemical structure of must or crushed grapes, a type of yeast which does alcohol fermentation, a quality of entered SO2 in must, and of temperature on which fermentation is developed. The results show that in the wines with pH 3.32 have the highest glycerol, the testers yeasts, taking in account all obtained results, same by production of glycerol. During alcohol fermentation of sulfated musts more glycerol was created. The yeast has created more glycerol in the cases when temperature was 22 deg C then 10 deg C.
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