Changes of the ascorbic acid content during the fermentation musts reconstituted from the concentrated citrus and pineapple juice
1998
Czyzycki, A. (Politechnika Lodzka, Lodz (Poland). Inst. Technologii Fermentacji i Mikrobiologii) | Laskowska, J. | Sucharzewska, J.
The changes of vitamine C content during the wine production from the citrus and pineapple juices were evaluated in this work. It was confirmed that during the oxygen-free fermentation the bigger vitamine C changes occurred during fermentation (9.2 to 15 percent) during aging (4.6 to 14.4 percent). The highest vitamine C content was found in the orange-grapefruit wine. The Saccharomyces cerevisiae-bayanus yeast being used in fermentation have not asimilated vitamine C. The fresh musts and reconstituted from the citrus concentrates pulp containing fermented up to alcohol content 13-14 percent by volume during 6-8 days. Wines produced from the citrus fruits characterised with the normal chemical content and good sensory quality
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