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THE INFLUENCE OF FERMENTATION TEMPERATURE IN ESTER ACCUMULATION IN WINES ORIGINATING FROM THE WINE FIELD OF APOLDU DE JOS, ROMANIA

Daiana Ionela Stegarus, Ecaterina Lengyel, Roxana Elena Ionete

First published: 2017-06-20https://doi.org/10.5593/sgem2017/61/s25.148View metrics

Abstract

This work has pursued the accumulation process of aromatic compounds such as esters in three varieties of Romanian native wines from Apoldu de Jos, namely Feteasc? regal?, Feteasc? alb? and Iordana, obtained by fermenting them in a microvinification system, in a bioreactor equipped with temperature sensors for pH and CO2. The pectolytic enzymes Enozym flavors (3g/100 kg) and selected Vinartis ferm yeasts as Saccharomyces cerevisiae strain were used for the alcoholic fermentation. To identify and quantify the esters, a gas chromatographic (GC-MS) method has been applied. Our results confirmed that the substantial accumulation of esters was obtained at a temperature of 18?C, during a 14 days fermentation process, when the amount thereof was about 466.8662 mg / L (for Feteasc? alba).

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Publication details

Title
THE INFLUENCE OF FERMENTATION TEMPERATURE IN ESTER ACCUMULATION IN WINES ORIGINATING FROM THE WINE FIELD OF APOLDU DE JOS, ROMANIA
Authors
Daiana Ionela Stegarus, Ecaterina Lengyel, Roxana Elena Ionete
Proceedings
SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 17th International Multidisciplinary Scientific GeoConference SGEM2017, Nano, Bio and Green - Technologies for a Sustainable Future
Publisher
STEF92 Technology
Year
2017
Pages
1137-1144
SWS Citekey
Stegarus20172511371144
ISSN
1314-2704
ISBN
978-619-7408-12-6
Language
en
Publication type
Conference Paper
Keywords
Alcoholic fermentationtemperaturewineestersGC-MS
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