Influence of yeasts, thiamin and diammonium phosphate on the content of more important higher alcohols in wine
1996
Jovic, S. (Poljoprivredni fakultet, Beograd - Zemun (Yugoslavia)) | Dimitrijevic, D.
Thiamin and diammonium phosphate are enologic materials that activate alcoholic fermentation and can influence decrease of higher alcohols in wine which are formed during yeast cell growth. Diammonium phosphate usually reduced isopentanol and isobutanol content thus reduced the total higher alcohol content in wine. Thiamin, apart from decreasing higher alcohol content in wine due to reduced content of isobutanol and sometimes 1-propanol as well, can also influence increase of total higher alcohol content when higher quantities of isopentanol are formed. If thiamin is added the value of isopentanol/isobutanol ratio is considerably higher than in the thiamin untreated sample. Yeast strain chemical composition of must can have certain influence on forming of more important as well as the total higher alcohols during alcohol fermentation.
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