Effect of fungi contamination in the chemical composition of Hungarian wines
2016
Liviu, Giurgiulescu | Gougoulias, Nikolaos
The present study shows the effect of different types of mold, especially microorganisms isolated from the corks, on Tokaj white wines. The transformation in wine chemical composition induced by contamination with molds such as Penicillium chrysogenum , Penicillium expansum and Phanerochaete spp. was different in each type of mold. Molds can contaminate wine either by transferring from grapes contaminated or by non-hygienic conditions during wine technology. As a result of contamination, molds modify wine chemical composition in terms of total and volatile acidity, residual sugars, alcohol volume, total solids and ash.
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