Impact of certain factors on the content of acetaldehyde in wine
2000
Djordjevic, J.V. (Institute for Agricultural Research "Serbia", Nis (Yugoslavia). Center for Viticulture and Winemaking) | Ruzic, N.E. | Rankovic, V.Lj. | Stankovic, S.V. | Tarailo, R.J.
In this paper, there are presented the investigation results of impact of wine yeast species and strains, temperature at which alcoholic fermentation is carried out and the duration of contact of the solid and liquid phases on the content of acetaldehyde in the wines of two red grape cultivars: Game and Merlot. Based on the results obtained, it can be concluded that yeast species Saccharomyces cerevisiae strain MO produced wines with the lowest average content of acetaldehyde; more acetaldehyde was produced at higher temperature (t = 30 deg C); prolonged contact of the solid and liquid phases (husks and wine) results in an increased content of this compound in wine.
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