DBPapers
DOI: 10.5593/sgem2017/61/S25.148

THE INFLUENCE OF FERMENTATION TEMPERATURE IN ESTER ACCUMULATION IN WINES ORIGINATING FROM THE WINE FIELD OF APOLDU DE JOS, ROMANIA

D.I. Stegarus, E. Lengyel, R.E. Ionete
Tuesday 12 September 2017 by Libadmin2017

References: 17th International Multidisciplinary Scientific GeoConference SGEM 2017, www.sgem.org, SGEM2017 Conference Proceedings, ISBN 978-619-7408-12-6 / ISSN 1314-2704, 29 June - 5 July, 2017, Vol. 17, Issue 61, 1137-1144 pp, DOI: 10.5593/sgem2017/61/S25.148

ABSTRACT

This work has pursued the accumulation process of aromatic compounds such as esters in three varieties of Romanian native wines from Apoldu de Jos, namely Fetească regală, Fetească albă and Iordana, obtained by fermenting them in a microvinification system, in a bioreactor equipped with temperature sensors for pH and CO2. The pectolytic enzymes Enozym flavors (3g/100 kg) and selected Vinartis ferm yeasts as Saccharomyces cerevisiae strain were used for the alcoholic fermentation. To identify and quantify the esters, a gas chromatographic (GC-MS) method has been applied. Our results confirmed that the substantial accumulation of esters was obtained at a temperature of 18⁰C, during a 14 days fermentation process, when the amount thereof was about 466.8662 mg / L (for Fetească alba).

Keywords: Alcoholic fermentation, temperature, wine, esters, GC-MS