Yeast Assimilable Nitrogen in South Moravian Grape Musts and its Effect on Acetic Acid Production during Fermentation

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F11%3A00180428" target="_blank" >RIV/62156489:43510/11:00180428 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Yeast Assimilable Nitrogen in South Moravian Grape Musts and its Effect on Acetic Acid Production during Fermentation

Popis výsledku v původním jazyce

We observed the content of yeast assimilable nitrogen in grape musts, its consumption by yeasts during fermentation, and acetic acid production. The experiments were performed in the years 2007 and 2008. The experimental variants involved 48 musts and wines originating from Southern Moravia. The data enabled to monitor the contents of yeast assimilable nitrogen in musts and to draw the general conclusion that these musts contain high concentrations of both ammonium ions and yeast assimilable nitrogen (124.4 mg/l and 257.8 mg/l, respectively), thus posing no danger of problems with the nutrition of yeasts in the course of fermentation. Also, the average production of acetic acid was low (215.8 mg/l); this indicated that in the majority of must samples without added nutrients, the course of fermentation was smooth and trouble-free. The results obtained confirm that the method of formaldehyde titration is universal and simple, thus it can be recommended for winemakers as a useful and effi

Název v anglickém jazyce

Yeast Assimilable Nitrogen in South Moravian Grape Musts and its Effect on Acetic Acid Production during Fermentation

Popis výsledku anglicky

We observed the content of yeast assimilable nitrogen in grape musts, its consumption by yeasts during fermentation, and acetic acid production. The experiments were performed in the years 2007 and 2008. The experimental variants involved 48 musts and wines originating from Southern Moravia. The data enabled to monitor the contents of yeast assimilable nitrogen in musts and to draw the general conclusion that these musts contain high concentrations of both ammonium ions and yeast assimilable nitrogen (124.4 mg/l and 257.8 mg/l, respectively), thus posing no danger of problems with the nutrition of yeasts in the course of fermentation. Also, the average production of acetic acid was low (215.8 mg/l); this indicated that in the majority of must samples without added nutrients, the course of fermentation was smooth and trouble-free. The results obtained confirm that the method of formaldehyde titration is universal and simple, thus it can be recommended for winemakers as a useful and effi

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2011

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

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Svazek periodika

29

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

7

Strana od-do

603-609

Kód UT WoS článku

297973300005

EID výsledku v databázi Scopus

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