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Comparative study of the influence of yeasts on physico–chemical and biochemical indexes of dry white wines

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dc.contributor.author TARAN, N.
dc.contributor.author MARIA, A.
dc.date.accessioned 2019-11-15T14:53:06Z
dc.date.available 2019-11-15T14:53:06Z
dc.date.issued 2014
dc.identifier.citation TARAN, N., MARIA, A. Comparative study of the influence of yeasts on physico–chemical and biochemical indexes of dry white wines. In: MTFI – 2014. Modern technologies, in the food industry–2014: proc. of the intern. conf., October 16–18, 2014. Chişinău, 2014, pp. 389-399. ISBN 978-9975-80-840-8. en_US
dc.identifier.isbn 978-9975-80-840-8
dc.identifier.uri http://repository.utm.md/handle/5014/6956
dc.description.abstract Alcoholic fermentation is a basic factor influencing on the formation of the wine, and yeast strains are responsible for this process. In this comparative study the influence of 10 selected yeast strains: from the National Collection of Microorganisms for Winemaking (CNMIV) and three dry active Maria Antohi, strains and endogenous microflora on physical, chemical and biochemical parametres was studied. Amino acid composition of experimental wines and volatile aromatic complex were analyzed. It can be noted that yeast strain has the influence on the synthesis of fermentation byproducts and amino acid composition (about 12 amino acids), beeing emphasized some selected yeast strains (No. 29, 30 and 55 – collection strains and a active dry yeast–Oenoferm F3) and spontaneously fermented wine. It was found a vast aromatics composition of tested samples of wine, allowing to identify about 38 aromatic components, each of them is dependent on the strain of yeast used in the process of alcoholic fermentation, and the variation of their concentration determines the organoleptical specificity taste of each studied wine samples. en_US
dc.language.iso en en_US
dc.publisher Technical University of Moldova en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject dry white wines en_US
dc.subject white wines en_US
dc.subject yeasts en_US
dc.subject alcoholic fermentation en_US
dc.subject volatile aromatic complex en_US
dc.title Comparative study of the influence of yeasts on physico–chemical and biochemical indexes of dry white wines en_US
dc.type Article en_US


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