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Effect of yeast on aromatic profiles of wines from 'Cabernet' grapevine cultivars

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F17%3A43911372" target="_blank" >RIV/62156489:43510/17:43911372 - isvavai.cz</a>

  • Result on the web

    <a href="http://dx.doi.org/10.18832/kp201717" target="_blank" >http://dx.doi.org/10.18832/kp201717</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.18832/kp201717" target="_blank" >10.18832/kp201717</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Effect of yeast on aromatic profiles of wines from 'Cabernet' grapevine cultivars

  • Original language description

    Recently, the popularity of lighter, but enough structural red wines with expressive varietal aroma has been increasing. This is due to the fact that most wineries produce their wines using a universal or very similar yeast. There were three varieties chosen for the experiment. All the varieties have very strong varietal character - the Cabernet type, namely &apos;Cerason&apos;, &apos;Cabernet Moravia&apos; and &apos;Cabernet Sauvignon&apos;. The musts from these varieties were inoculated with three most commonly used active wine yeast (+ spontaneously fermented control variant), which are recommended to emphasize the varietal aroma in the wines. After six months, the sensory analysis took place and all the obtained results were statistically processed. All tested ADWYs showed positive preferred properties - fast onset and short fermentation time, highlighting the varietal character and strength of the wine over control. Nevertheless, we can state that the most suitable yeasts for Cabernet-like cultivars (such as CS and CM) were Cépage Collection Cabernet and Fermicru XL, whereas for fruitier cultivars (like Cerason) the best yeast choice was Oenoferm Rouge or Fermicru XL.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    21101 - Food and beverages

Result continuities

  • Project

  • Continuities

    I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Others

  • Publication year

    2017

  • 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

    0023-5830

  • e-ISSN

  • Volume of the periodical

    63

  • Issue of the periodical within the volume

    3

  • Country of publishing house

    CZ - CZECH REPUBLIC

  • Number of pages

    9

  • Pages from-to

    139-147

  • UT code for WoS article

    000430984600006

  • EID of the result in the Scopus database