Browse

The paper proposes an evaluation of the flavor potential of the Pinot Noir wine, in whose production technology maceration-fermentation enzymes were used and their influence in the context of variable temperature parameters. The GC_FID methods used led to the identification and quantifying of esters such as Ethyl Octanoate, Ethyl Decanoate, Diethyl Succinate, Ethyl Lactate, Isoamyl Acetate, Ethyl Acetate, Ethyl Formate, that combined led to the conclusion that maceration-fermentation enzymes and temperature contri...

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...