IJAIR NAAS Score : 3.99 ,ISSN : 2319-1473

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IJAIR NAAS Score : 3.99
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Higher Alcohols of Wine-Transformation Regulation of Intermediate Products in Alcoholic Fermentation

Paata Vashakidze; Marine Bezhuashvili
The materials of European type of wine made by Georgian native varieties of Rkatsiteli have been studied. Alcoholic fermentation of grape juice is carried out by addition of nitrogenous substances, with Diammonium phosphate (DAP) and alternative nitrogen substance (ANS). In prepared wine materials have been studied the correlation of higher alcohols and residual sugar concentrations on the following factors: The concentration of alternative nitrogen substance, temperature of alcoholic fermentation and titratable acidity, for the experiment have been used wine materials fermented by the natural microflora, strains of cultural yeast Sacch. Vini - kakhuri 42, Sacch.Vini - Rkatsiteli 61 and dry yeast B 2000. Significant positive effects of alternative nitrogenous substance (ANS) have been identified with a significantly reduced concentration of higher alcohols (fusel oils) produced in the fermentation of grape juice proceeded by natural microflora, pure yeast cultures and dry yeast.
Select Volume / Issue:
Year:
2020
Type of Publication:
Article
Keywords:
White Wine; Alcoholic Fermentation; Amino Acids; Higher Alcohols; ANS
Journal:
IJAIR
Volume:
8
Number:
5
Pages:
455-461
Month:
March
ISSN:
2319-1473
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