The Effect of Yeast Autolysis on Wine's Aromatic Profile

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F24%3A43926346" target="_blank" >RIV/62156489:43510/24:43926346 - isvavai.cz</a>
Result on the web
<a href="https://www.weinobst.at/dam/jcr:4370733d-6557-4307-83a3-465e058f3550/173-2024.pdf" target="_blank" >https://www.weinobst.at/dam/jcr:4370733d-6557-4307-83a3-465e058f3550/173-2024.pdf</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
The Effect of Yeast Autolysis on Wine's Aromatic Profile
Original language description
The experiment aimed to determine the amount of aromatic substances released into wine during ageing with and without yeast lees. The amount of aromatic substances released and the organoleptic characteristics of Chardonnay, Riesling Weiss and Grüner Veltliner wines were monitored for 300 days using gas chromatography. The total amount of aromatic substances in wines aged on lees increased many times compared with wines aged without lees. The experiment showed that wines aged on yeast lees are organoleptically more robust and structured, and it is possible to minimise sulphur dioxide content.
Czech name
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Czech description
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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

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

Publication year
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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