首页> 外文期刊>Applied Microbiology and Biotechnology >Impacts of variations in elemental nutrient concentration of Chardonnay musts on Saccharomyces cerevisiae fermentation kinetics and wine composition
【24h】

Impacts of variations in elemental nutrient concentration of Chardonnay musts on Saccharomyces cerevisiae fermentation kinetics and wine composition

机译:霞多丽的基本营养元素含量变化对酿酒酵母发酵动力学和葡萄酒成分的影响

获取原文
获取原文并翻译 | 示例
           

摘要

Chardonnay, being the predominant white wine-grape cultivar in the Australian wine sector, is subject to widely varying winemaking processes with the aim of producing a variety of wine styles. Therefore, juice composition might not always be ideal for optimal fermentation outcomes. Our aim was to better understand the composition of Chardonnay juice and how compositional parameters impact on fermentation outcomes. This was achieved through a survey of 96 commercially prepared Chardonnay juices during the 2009 vintage. Common juice variables were estimated using near infrared spectroscopy, and elemental composition was determined using radial view inductively coupled plasma optical emission spectrometry. The influence of elemental composition on fermentation outcomes was assessed by fermentation of a defined medium formulated to reflect the composition and range of concentrations as determined by the juice survey. Yeast (Saccharomyces cerevisiae) strain effects were also assessed. Key parameters influencing fermentation outcomes were verified by laboratory scale fermentation of Chardonnay juice. This exploration of Chardonnay juice identified interactions between juice pH and potassium concentration as key factors impacting on fermentation performance and wine quality. Outcomes differed depending on yeast strain.
机译:夏敦埃酒是澳大利亚葡萄酒业中主要的白葡萄栽培品种,其制酒工艺受到广泛变化,目的是生产各种风格的葡萄酒。因此,果汁成分对于最佳发酵结果可能并不总是理想的。我们的目的是更好地了解霞多丽果汁的成分以及成分参数如何影响发酵结果。这是通过对2009年份的96种商业化霞多丽果汁进行的调查而实现的。使用近红外光谱法估算常见的果汁变量,并使用径向视图感应耦合等离子体发射光谱法确定元素组成。元素成分对发酵结果的影响是通过发酵定义的培养基来评估的,该培养基的配方可以反映果汁调查确定的成分和浓度范围。还评估了酵母(酿酒酵母)菌株的作用。通过霞多丽果汁的实验室规模发酵,验证了影响发酵结果的关键参数。霞多丽果汁的这项探索确定了果汁pH和钾浓度之间的相互作用是影响发酵性能和葡萄酒品质的关键因素。结果因酵母菌株而异。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号