The effect of yeast autolysis on the composition of wine
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F24%3A43924967" target="_blank" >RIV/62156489:43510/24:43924967 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.5219/1945" target="_blank" >https://doi.org/10.5219/1945</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.5219/1945" target="_blank" >10.5219/1945</a>
Alternative languages
Result language
angličtina
Original language name
The effect of yeast autolysis on the composition of wine
Original language description
The experiment aims to monitor the amino acid content, total polyphenolic components, and antioxidant activity values of wines that have matured on yeast and non-yeast sludge. The grape varieties used in the experiment, which lasted 300 days, were (Vitis vinifera L.) Chardonnay, Riesling rhinestone, and Veltliner green. During this time, both the measured parameters and the characteristics of the wine gradually changed. The total amount of amino acids in the wines aged on yeast sludge was more than 200% greater than that found in wines aged without yeast sludge. A 30% decrease in the total polyphenolic component content was noted for wines produced with yeast lees. The antioxidant activity levels correlated with the total polyphenol content, with the levels in wines made with yeast lees on average 13% lower. The experiment showed that wines produced by these different methods have different mutagenic characteristics. Sensory analysis of the wines demonstrated that wines matured on yeast sludge have better organoleptic properties. These wines were sturdier, fuller, and more harmonious than wines aged without a yeast sludge.
Czech name
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Czech description
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Classification
Type
J<sub>SC</sub> - Article in a specialist periodical, which is included in the SCOPUS database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
<a href="/en/project/EF16_017%2F0002334" target="_blank" >EF16_017/0002334: Research Infrastructure for Young Scientists</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach
Others
Publication year
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Potravinárstvo
ISSN
1338-0230
e-ISSN
1337-0960
Volume of the periodical
18
Issue of the periodical within the volume
12 February
Country of publishing house
SK - SLOVAKIA
Number of pages
12
Pages from-to
97-108
UT code for WoS article
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EID of the result in the Scopus database
2-s2.0-85187535278