Influence of Temperature and Carbon Dioxide on Fermentation of Cabernet Sauvignon Must
2003
Jan Mavri | Mojmir Wondra | Tatjana Košmerl | Dejan Bavčar | Marin Berovič
In the process of wine fermentation temperature and the amount of carbon dioxide present represent parameters that can be easily monitored and controlled. The influence of variation of the process temperature and the fluxes of additional inlet gaseous carbon dioxide in Saccharomyces bayanus fermentation of Cabernet Sauvignon grape must on the accumulation of biomass and production of metabolites was studied. All experiments with temperature and redox potential control on-line were performed in a 10-litre laboratory stirred tank reactor. Metabolites of Saccharomyces bayanus fermentation comprising higher alcohols (1-propanol, 2-butanol, isoamyl alcohol), as well as reducing sugars, were measured off-line by gas and high pressure liquid chromatography.
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