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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%2F62156489%3A43510%2F20%3A43918429" target="_blank" >RIV/62156489:43510/20:43918429 - isvavai.cz</a>

  • Result on the web

    <a href="https://doi.org/10.18832/kp2019.66.296" target="_blank" >https://doi.org/10.18832/kp2019.66.296</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

  • 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

    40105 - Horticulture, viticulture

Result continuities

  • Project

    <a href="/en/project/TH02030280" target="_blank" >TH02030280: Spontaneous fermentation in wine production as a manageable technology</a><br>

  • Continuities

    S - Specificky vyzkum na vysokych skolach

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

    0023-5830

  • e-ISSN

  • 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