Influence of autoinoculum on basic oenological parameters of wine
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F20%3AN0000001" target="_blank" >RIV/60193697:_____/20:N0000001 - isvavai.cz</a>
Result on the web
<a href="http://www.kvasnyprumysl.eu/index.php/kp/article/view/214" target="_blank" >http://www.kvasnyprumysl.eu/index.php/kp/article/view/214</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.18832/kp2019.66.296" target="_blank" >10.18832/kp2019.66.296</a>
Alternative languages
Result language
angličtina
Original language name
Influence of autoinoculum on basic oenological parameters of wine
Original language description
In this paper we focus on possibilities of using natural microflora from vineyards to enhance spontaneous fermentation. Obtained yeast isolates, naturally occurring in vineyards, which were previously isolated in 2017 and 2018, were used for inoculation of Hibernal grape must. Spontaneously fermented musts and musts with the yeast isolates from 2017 and 2018 were compared. Basic parameters of the musts (sugar concentration, pH, concentration of titratable acids, concentration of assimilated nitrogen) were analysed studied, and a sensory analysis of the resultant wines was performed. The fermentation with the yeast isolates was quick and smooth. In the spontaneous fermentation lower ethanol production rate was observed at the end of the fermentation process. During the sensory evaluation, fruitiness of the spontaneously fermented batch was lower, but its vegetal characteristic was pronounced. The variant with the yeast isolates from 2017 was described as smooth, and the variant with yeast isolates from 2018 was evaluated as slightly vegetal.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
<a href="/en/project/TH02030280" target="_blank" >TH02030280: Spontaneous fermentation in wine production as a manageable technology</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
KVASNÝ PRŮMYSL
ISSN
2570-8619
e-ISSN
2570-8619
Volume of the periodical
66
Issue of the periodical within the volume
4
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
11
Pages from-to
296-306
UT code for WoS article
000560910400001
EID of the result in the Scopus database
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