Influence of different yeasts on the amino acid pattern of rosé wine

  • Mandl K
  • Silhavy-Richter K
  • Korntheuer K
  • et al.
N/ACitations
Citations of this article
11Readers
Mendeley users who have this article in their library.

Abstract

In an experiment with Rosé wine, 27 different commercial yeasts were tested for their influence on the amino acid pattern of the wine. Amino acids are precursors for aromatic substances; therefore a large variation of the amino acid values in the wine was expected. Blaufränkisch grapes with 20° KMW were matured in the cellar with 27 different commercial yeasts. The fermentation was carried out in 34l vessels. The wines were measured for amino acids using an HP 1200 liquid chromatograph and HP-FLD1100 according to Umagat. The wines showed 13.5% alcohol and little residual sugar. The measurement results of the amino acids of the different wines showed large variations. For example, the amount of the amino acid alanine in wine varied from 17 to 138 mg. In particular, the wines of the yeast Pino Type showed the highest amounts of alanine in comparison to the other fermented wines.

Cite

CITATION STYLE

APA

Mandl, K., Silhavy-Richter, K., Korntheuer, K., Prinz, M., Patzl-Fischerleitner, E., & Eder, R. (2017). Influence of different yeasts on the amino acid pattern of rosé wine. BIO Web of Conferences, 9, 02014. https://doi.org/10.1051/bioconf/20170902014

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free