engleski

Reduction in acidity by chemical and microbiological methods and their effect on Moslavac wine quality

Chenges in chemical composition and sensory propeties caused by chemical and microbiological methods of deacidification in Moslavac (syn.Furmint)wines were investigated. Alcoholic fermentation of Moslavac musts were carried out with two different stranis of the yeasts Saccharomyces paradoxus. There were no marked differences in chemical composition among the wines. Compared to the control microbiological deacidification of wines by Oenococcus oeni resulted in a complete decomposition of mailc acid, total acidity decrease of 1, 55g/L and pH value increase of 0, 14 units. There were no significant differencens in volatile acidity, tartaric and citric acid concentrations between the control and malolacticcally fermented wine.

malolactic fermentation ; chemical deacidification ; acids compositions ; sensory propeties ; wine

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