DBPapers
DOI:10.5593/SGEM2013/BF6/S25.036

THE INFLUENCE OF THE QUALITY CHARACTERISTICS OF THE GROWING ENVIRONMENT OVER THE FERMENTATION PROCESS OF THE ISOLATED YEAST STRAINS OF SACCHAROMYCES BAYANUS

E. Gaşpar, L. Oprean, O. Tiţa, C. Tusa
Tuesday 6 August 2013 by Libadmin2013

References: 13th SGEM GeoConference on Nano, Bio And Green – Technologies For A Sustainable Future, www.sgem.org, SGEM2013 Conference Proceedings, ISBN 978-619-7105-06-3 / ISSN 1314-2704, June 16-22, 2013, 339 - 346 pp

ABSTRACT

The nowadays wines do not lose their autenticity due to the pass of time, being characterized through their typicity, personality and other special qualities which are gathered in a physio-chemical composition and special organoleptic characteristics. Admitedly, all these are the result of the soil influence, the climateric conditions of the wineyard, the wine making technology and the oenological, morphological and physiological characteristics of the yeasts [1].
The process of the alcoholic fermentation is an exoergic one and it is produced under the influence of the enzymes generated by yeasts.
In the wine making technology, there are used more and more the selected yeast strains, so that the alcoholic fermentation would have a high yield and to take place as quick as possible.
The present study proposes to analyze the fermentative activity of the wine yeasts Saccharomyces bayanus which were isolated from three grapes variaties from well known wine makind areas: Sebes Wineyard – Apold, the wine making centre Apold, Iordana variaty, Tarnava Wineyard, Jidvei wine making centre, Royal Feteasca variety and Tarnava Wineyard, Blaj wine making centre, Italian Riesling variety.
The Saccharomyces bayanus yeasts have the property to lead the alcoholic fermentation, so that through their dominant biotechnological properties, they are selected in order to obtain wine products of superior quality[1-5].

Keywords: yeast, Saccharomyces bayanus strain, alcoholic fermentation.


PAPER DOI:10.5593/SGEM2013/BF6/S25.036: THE INFLUENCE OF THE QUALITY CHARACTERISTICS OF THE GROWING ENVIRONMENT OVER THE FERMENTATION PROCESS OF THE ISOLATED YEAST STRAINS OF SACCHAROMYCES BAYANUS

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