건조 효모와 포도 품종에 따른 적포도주의 발효 특성 변화
Characteristics of Red Wines Fermented with Different Strains of Dry
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참고문헌
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초록
This study investigated the effects of 3 different strains of dry yeast (Saccharomyces cerevisiae Montrachet (UCD #522), S. bayanus Pasteur Champagne (UCD #595),and S. cerevisiae Epernay (CEG)) and two grape varieties (Tamnara and M.B.A) on the quality of red wines. During fermentation, sugar content decreased and alcohol content increased. Addition of dry yeast increased fermentation speed for both grape varieties. Sensory quality tests and tests with an electronic tongue showed that red wine made from M.B.A grapes was superior to that made from Tamnara grapes and that red wine made without the addition of dry yeast was better than that made by using dry yeast.
Abstract
This study investigated the effects of 3 different strains of dry yeast (Saccharomyces cerevisiae Montrachet (UCD #522), S. bayanus Pasteur Champagne (UCD #595),and S. cerevisiae Epernay (CEG)) and two grape varieties (Tamnara and M.B.A) on the quality of red wines. During fermentation, sugar content decreased and alcohol content increased. Addition of dry yeast increased fermentation speed for both grape varieties. Sensory quality tests and tests with an electronic tongue showed that red wine made from M.B.A grapes was superior to that made from Tamnara grapes and that red wine made without the addition of dry yeast was better than that made by using dry yeast.
참고문헌 (13)
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