Preparation the Bioprotect, the activator of fermentation of new generation | Препарат Биопротект - активатор брожения нового поколения
2010
Guguchkina, T.I. | Oseledtseva, I.V., North-Caucasian Zonal Research and Development Inst. of Horticulture and Viticulture, Krasnodar (Russian Federation)
Bioprotect is a natural biopreparations for winemaking based on immobilized yeast strengthening the plasmatic membrane of an active yeast cell during rehydration. This allows reducing the latent period, yeast start fermenting quicker, acquire greater resistance to osmotic shock and produce less volatile acids and sulfur containing substances negatively influencing the organoleptic characteristics of wines. The investigations involved mash and fat septum produced from varieties Shardone, Risling, Kaberne and Merlo, the bioprotect was brought into the rehydration medium before yeast was added. The fermentation of mash of the experimental and control samples ran identically and was completed at day 6. Using the bioprotect provided the fullest mash fermentation, which proceeded more fluently and evenly compared to the mash samples of white varieties. An analysis of wine materials has shown that when the bioprotect is used, a decrease in the weight fraction of ethyl alcohol in samples of white wine varieties. For red varieties there was observed a reverse trend, they had a low level of titrated acidity compared to the control. In all experimental samples a total concentration of organic acids reduced by decreasing the content of tartaric acid. In clarified wine materials from white varieties under effect of the bioprotect the total content of higher alcohols, volatile acids and esters reduced. The concentration of valuable aromatic component – 2-phenylethanol increased. In red table wine materials the bioprotect resulted in increasing the concentration of higher alcohols and volatile acids
显示更多 [+] 显示较少 [-]