Spontaneous fermentation in wine production as a controllable technology

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F20%3A43918430" target="_blank" >RIV/62156489:43510/20:43918430 - isvavai.cz</a>

Alternative codes found

RIV/60193697:_____/20:N0000066

Result on the web

<a href="https://doi.org/10.5219/1280" target="_blank" >https://doi.org/10.5219/1280</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/1280" target="_blank" >10.5219/1280</a>

Result language

angličtina

Original language name

Spontaneous fermentation in wine production as a controllable technology

Original language description

This study focuses on the isolation of a consortium of microorganisms from spontaneously fermenting must that naturally contain lactic acid bacteria, non-saccharomyces yeasts, and saccharomyces yeasts. To collect the greatest diversity of microorganisms, the consortium was taken from the point of micro-sparkling. Based on the growth curves, isolation was performed using individual special nutrient media, and the isolates were subsequently multiplied in the nutrient medium. Individual isolates were then used for fermentation tests to monitor the percentage of fermented sugar and hydrogen sulphide production. The highest fermentation abilities were achieved in the isolates containing Saccharomyces cerevisiae and Zygosaccharomyces bailii. The smallest amount of ethanol was formed from the isolates containing Hanseniaspora uvarum, while Candida sake isolate produced the lowest amount of hydrogen sulphide and Zygosaccharomyces bailii produced the highest. The other isolates produced an average amount. Based on these results, a consortium containing the given isolates in a certain ratio was compiled.

Czech name

—

Czech description

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Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

—

OECD FORD branch

40105 - Horticulture, viticulture

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

Publication year

2020

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Potravinárstvo

ISSN

1338-0230

e-ISSN

—

Volume of the periodical

14

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

12

Pages from-to

692-703

UT code for WoS article

—

EID of the result in the Scopus database

2-s2.0-85096330388