Niculescu, Paun, and Ionete, The Evolution of Polyphenols from Must to Wine, In Grapes and Wine, A. Identification of New Natural Sweet Compounds in Wine, Anal. Li, Guo, & Wang, Mechanisms of Oxidative Browning of Wine, Food Chemistry, 2008, 108, 1-13. Harbertson, A Guide to the Fining of Wine, Washington State University al., Anthocyanins and Their Variation in Red Wines, Molecules, 2012, 17(2), 1483-1519. Alcoholic fermentation is the transformation of the sugars present in the juice into alcohol through the action of yeasts. Yeast's balancing act between ethanol and glycerol production in low-alcohol wines, Microbial Biotechnology 2017, 10(2), 1-15. Garrido & Borges, Wine and Grape Polyphenols, Food Research International, 2013, 54, 1844–1858 In either case, the fermentation is eventually dominated by the yeast Saccharomyces. Autochthonous or native fermentations are conducted by the microbiota present on the grapes and in the winery. Bartowsky, Bacterial Spoilage of Wine, Letters in Applied Microbiology, 2009, 48, 149–156. With respect to the primary fermentation, there are two classes of processes: inoculated and autochthonous. Obviously, this is a critical part of the entire process. Using these emission factors and the activity data expressed as gallons of wine fermented, ethanol emissions were estimated for the two different types of wine. Jordão, Ed., 2018, InTechOpen.Ĭhantal Ghanam, Study of the Impact of Oenological Processes on the Phenolic Composition of Wines, Thesis, Université de Toulouse.ĭangles & Fenger, The Chemical Reactivity of Anthocyanins, Molecules, 2018, 23(8), 1970-1993.ĭanilewicz, Role of Tartaric and Malic Acids in Wine Oxidation, J. Article Wine Fermentation 101 Written by Jeff Chorniak Fermentation is a chemical reaction that takes place when yeast turns sugar into carbon dioxide and alcohol. al., Microbial Contribution to Wine Aroma, Molecules 2017, 22(2), 189Ĭasassa, Flavonoid Phenolics in Red Winemaking In Grapes and Wine, A.
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