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 'Cerason', 'Cabernet Moravia' and 'Cabernet Sauvignon'. 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
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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
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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
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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
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