The effects of pectolytic enzyme treatments on white grape mashes of Smederevka on the microbiological quality of wines
2011
Mojsov, K., University Goce Delcev, Stip (The Former Yugoslav Republic of Macedonia). Technological-Technical Faculty | Petrevska, M., Ministry of Agriculture, Forestry and Water Economy, Skopje (The Former Yugoslav Republic of Macedonia) | Ziberoski, J., Faculty of Agricultural Sciences and Food, Skopje (The Former Yugoslav Republic of Macedonia)
The paper investigates effects of pectolytic enzyme treatments on white grape mashes on the microbiological quality of wine stability with counting of the presence yeast cells (Saccharomyces cerevisiae), after incubation on Sabourald-maltose agar. Also wine samples were investigates of the presence moulds and other bacteria, as and dangerous bacteria Salmonella and Shigella, Staphylococus aureus, Proteus spp., Sulphite-reducing clostridy and Escherichia coli. In all wine samples the results showed that have yeasts Saccharomyces cerevisiae. Saccharomyces is not regard as spoilage organism only if it is found in the wrong place in the wrong time (e.g. in a bottle of semi-sweet wine) causing re-fermentation, meanwhile the better is to have less. Pectolytic enzyme preparation Trenolin Mash DF showed the best results.
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