Pregled bibliografske jedinice broj: 64879
BIOLOGICAL WINE DEACIDIFICATION WITH DIFFERENT YEAST STRAINS
BIOLOGICAL WINE DEACIDIFICATION WITH DIFFERENT YEAST STRAINS // Book of invited papers and abstracts / Pejić, I ; Mirošević, N (ur.).
Zagreb, 2000. (predavanje, međunarodna recenzija, sažetak, znanstveni)
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Naslov
BIOLOGICAL WINE DEACIDIFICATION WITH DIFFERENT YEAST STRAINS
Autori
Redžepović, S ; Orlić, S ; Majdak, A ; Kozina B
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Book of invited papers and abstracts
/ Pejić, I ; Mirošević, N - Zagreb, 2000
Skup
International conference-prospects for viticulture and enology
Mjesto i datum
Zagreb, Hrvatska, 22.11.2000. - 24.11.2000
Vrsta sudjelovanja
Predavanje
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
yeast; maloethanolic fermentation; malic acid; acidity
Sažetak
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.
Izvorni jezik
Engleski
Znanstvena područja
Poljoprivreda (agronomija)
