EXAMINATION OF FACTORS INFLUENCING THE VARIABILITY OF YEAST AMOUNT IN THE CONTEXT OF PH CHANGES IN BOTTLED WINES
<p class="MsoNormal" style="text-justify: inter-ideograph; margin: 0cm 0cm 0pt; vertical-align: top; text-align: justify;"><span style="font-family: Times New Roman;"><span class="hps"><span style="font-size: 10pt; color: black; mso-a...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2011-07-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/151 |
| Summary: | <p class="MsoNormal" style="text-justify: inter-ideograph; margin: 0cm 0cm 0pt; vertical-align: top; text-align: justify;"><span style="font-family: Times New Roman;"><span class="hps"><span style="font-size: 10pt; color: black; mso-ansi-language: EN;" lang="EN">Aim of this paper</span></span><span style="font-size: 10pt; color: black; mso-ansi-language: EN;" lang="EN"> <span class="hps">was to</span> examine of factors <span class="hpsatn">(</span>manufacturer, <span class="hps">temperature</span> <span class="hps">and</span> <span class="hps">storage time</span>) <span class="hps">influencing the variability of yeast amount and pH changes in bottled white wines. It was confirmed</span> <span class="hps">that</span> <span class="hps">wine</span> <span class="hps">coming</span> f<span class="hps">rom the business</span> <span class="hps">network</span> <span class="hps">was</span> better <span class="hps">quality in contract to domestic wine. We have assumed</span> <span class="hps">that domestic</span> <span class="hps">wine</span> <span class="hps">was</span> <span class="hps">contaminated</span> <span class="hps">during the manufacturing process, while the</span></span><span style="font-size: 10pt; color: black; mso-ansi-language: EN; mso-fareast-font-family: 'MS Mincho'; mso-fareast-language: JA;" lang="EN"> most probable reason was imperfect filtration of wine, or its contamination during the bottling.</span><span class="hps"><span style="font-size: 10pt; color: black; mso-ansi-language: EN;" lang="EN"> The results</span></span><span style="font-size: 10pt; color: black; mso-ansi-language: EN;" lang="EN"> <span class="hps">showed</span> <span class="hps">that the way</span> <span class="hps">of storage</span> <span class="hps">wine</span> <span class="hps">in the</span> <span class="hps">room</span>, <span class="hps">resp.</span> <span class="hps">cooler</span> <span class="hps">temperature</span> did not <span class="hps">significant effect on</span> <span class="hps">changes in</span> <span class="hps">the amount</span> <span class="hps">of yeast </span></span><span style="font-size: 10pt; mso-fareast-font-family: 'MS Mincho'; mso-fareast-language: JA;">(p-hodnota=0.2080). </span><span class="hps"><span style="font-size: 10pt; color: black; mso-ansi-language: EN;" lang="EN">Regarding the</span></span></span><span style="font-size: 10pt; color: black; mso-ansi-language: EN;" lang="EN"><span style="font-family: Times New Roman;"> <span class="hps">period</span> <span class="hps">of storage</span> <span class="hps">of wine</span>, <span class="hps">the conclusions</span> <span class="hps">are</span> <span class="hps">identical</span> <span class="hps">to the previous</span> <span class="hps">factor</span>, <span class="hps">ie</span>. <span class="hps">storage</span> <span class="hps">time</span> <span class="hps">not significantly</span> <span class="hps">impacted</span> <span class="hps">amount of</span> <span class="hps">yeast</span> <span class="hps">in wine</span> <span class="hpsatn">(</span>p<span class="atn">-</span>value<span class="hps">=0.5507</span>). </span></span></p><p class="MsoNormal" style="text-justify: inter-ideograph; margin: 0cm 0cm 0pt; vertical-align: top; text-align: justify;"><span style="font-size: 10pt; color: black; mso-ansi-language: EN;" lang="EN"></span></p><div style="text-align: left;"><p class="MsoNormal" style="text-align: justify; padding: 0cm; border: initial none initial;"><br /><strong>doi:10.5219/151</strong></p></div><p> </p> |
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| ISSN: | 1338-0230 1337-0960 |