HOME
Full Articles List
Search by Author
Title: THE INFLUENCE OF FERMENTATION TEMPERATURE IN ESTER ACCUMULATION IN WINES ORIGINATING FROM THE WINE FIELD OF APOLDU DE JOS, ROMANIA
BibTex 
Open this article in the author's DB |
|
THE INFLUENCE OF FERMENTATION TEMPERATURE IN ESTER ACCUMULATION IN WINES ORIGINATING FROM THE WINE FIELD OF APOLDU DE JOS, ROMANIA
|
|
|
|
|
|
|
|
||
|
|
|
|
|
|
1314-2704
|
|
|
|
||
|
|
English
|
|
|
|
17
|
|
|
|
61
|
|
|
|
|
|
|
|
||
|
|
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).
|
|
|
|
conference
|
|
|
|
||
|
|
||
|
|
17th International Multidisciplinary Scientific GeoConference SGEM 2017
|
|
|
|
17th International Multidisciplinary Scientific GeoConference SGEM 2017, 29 June - 5 July, 2017
|
|
|
|
Proceedings Paper
|
|
|
|
STEF92 Technology
|
|
|
|
International Multidisciplinary Scientific GeoConference-SGEM
|
|
|
|
Bulgarian Acad Sci; Acad Sci Czech Republ; Latvian Acad Sci; Polish Acad Sci; Russian Acad Sci; Serbian Acad Sci & Arts; Slovak Acad Sci; Natl Acad Sci Ukraine; Natl Acad Sci Armenia; Sci Council Japan; World Acad Sci; European Acad Sci, Arts & Letters; Ac
|
|
|
|
1137-1144
|
|
|
|
29 June - 5 July, 2017
|
|
|
|
website
|
|
|
|
cdrom
|
|
|
|
4497
|
|
|
|
Alcoholic fermentation; temperature; wine; esters; GC-MS
|
|
Download PDF