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The effect of storage on some characteristics of yeasts used for sparkling wines.

Author(s) : BAMBALOV G. K., TZVETANOV O. S., BAMBALOV K. G.

Type of article: Article

Summary

Strains of Saccharomyces cerevisiae are stored for 4 years in wine with added sugar at 15 deg C and in grape juice at ambient temperature, and freeze-dried at 5 deg C. Effect of those storage conditions on morphological and physiological properties of the stocks as well as on the sparkling wine quality is studied. Sensory analysis shows that wine produced with stocks stored in grape juice is more appreciated than others.

Details

  • Original title: The effect of storage on some characteristics of yeasts used for sparkling wines.
  • Record ID : 1996-2993
  • Languages: English
  • Source: J. Wine Res. - vol. 6 - n. 2
  • Publication date: 1995

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