The influence of yeast on a wine quality in postfermentation period
2003
Sipic, Z.B.
With this work we wanted to test dynamics of breed and extinct of yeasts in the process of alcoholic fermentation, influence of yeasts in postfermentation period (wine stand on liter) on wine quality. For test experiments selected yeasts were used: 1) Saccharomyces elipsoideus - types 25-C, S-4, MO and 2) Saccharomyces oviformis - typs 28 K and C, under defined condition (temperature, pH, alcohol). For testing experiments were used ripe and salve grapes grains, Riesling and Merlo types. Based on done experiments and their results the following conclusions can be placed: 1) Fastness of yeast multiplication is maximal on the beginning of alcohol fermentation and depends of temperature (the best one is 25 deg C), pH (the best one is 3.5), aeration, absence of tannin; 2) Cells of yeasts stey in wine after fermentation for a longer time; 3) Cells of yeasts settle making litter and by their autoliza change chemical structure and sensor characteristics of wine; 4) Changes which appear in wine are stronger showed in layer which is nearer to yeast's sediment.
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