engleski

BIOLOGICAL WINE DEACIDIFICATION WITH DIFFERENT YEAST STRAINS

To establish the best possible harmony of wine, all its ingredients must be well balanced which is very hard to acomplish in wines with high content of acids. Must of the Chardonnay cultivar was inoculated with indigenous Saccharomyces cerevisiae strain RO88, Schizosaccharomyces pombe strain F and Lalvin 71B strain. Results confirmed different efficiency of mentioned strains in degradation of malic acid. Organoleptic evaluation determined high divergency in quality of the produced wines.

yeast; maloethanolic fermentation; malic acid; acidity

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