Influence of some production conditions on glucuronic acid content in wine
1998
Ruzic, N. (Tehnoloski fakultet, Novi Sad (Yugoslavia)) | Puskas, V.
Glucuronic acid as a biochemically product of glucosa transformation is one of the important substances in wine because of its detoxifying action. Upon its active form uridin-diphosphate glucuronic acid it binds toxins in the body and allows their elimination. Our investigation showed that on amount of glucuronic acid in wine influenced grape quality (health condition) anaerobic or aerobic conditions during alcoholic fermentation and wine yeast using in fermentation. The amount of glucuronic acid we found in wine ranged from 48 to 132 mg/l. Glucuronic acid content in wine produced from grape attacked by greater degree of Botrytis cinereae was greater. Under anaerobic condition production of glucuronic acid was for 40 greater than under aerobic conditions. Wines produced with selected yeast Saccharomyces bayanus - strain S-4 contents more glucuronic acid that those produced with yeast Saccharomyces cerevisiae - strain 25-C.
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