Publication
THE INFLUENCE OF FERMENTATION TEMPERATURE IN ESTER ACCUMULATION IN WINES ORIGINATING FROM THE WINE FIELD OF APOLDU DE JOS, ROMANIA
(STEF92 Technology, 2017-06-20, Stegarus, D.I., Lengyel, E., Ionete, R.E.)
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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 ester...
Advances in Biotechnology2017