The Role of On-line Redox Potential Measurement in Sauvignon blanc Fermentation
The aim of this work was to study the changes of the principal compounds of Sauvignon blanc grape must and wine during fermentation at the temperatures of 15, 18 and 24 °C and to compare the obtained results with the changes of redox potential. Among the changes of redox potential value, the levels...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2002-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | http://hrcak.srce.hr/file/262950 |
| _version_ | 1797425436076015616 |
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| author | Aleksandra Kukec Štefan Čelan Mojmir Wondra Marin Berovič |
| author_facet | Aleksandra Kukec Štefan Čelan Mojmir Wondra Marin Berovič |
| author_sort | Aleksandra Kukec |
| collection | DOAJ |
| description | The aim of this work was to study the changes of the principal compounds of Sauvignon blanc grape must and wine during fermentation at the temperatures of 15, 18 and 24 °C and to compare the obtained results with the changes of redox potential. Among the changes of redox potential value, the levels of oxygen partial pressure, biomass, concentrations of reductive sugars (glucose and fructose), ethanol, glycerol and pH value, a good correlation was found. Redox potential was found as a valuable indicator of yeast metabolic activity in wine fermentation that enables an insight and control of the fermentation process. |
| first_indexed | 2024-03-09T08:16:06Z |
| format | Article |
| id | doaj.art-dca10b809b82432b90777ed54c8c4d20 |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-03-09T08:16:06Z |
| publishDate | 2002-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-dca10b809b82432b90777ed54c8c4d202023-12-02T22:26:54ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062002-01-014014955The Role of On-line Redox Potential Measurement in Sauvignon blanc FermentationAleksandra Kukec0Štefan Čelan1Mojmir Wondra2Marin Berovič3Scientific Research Centre Bistra Ptuj, Slovenski trg 6, SI-2250 Ptuj, SloveniaScientific Research Centre Bistra Ptuj, Slovenski trg 6, SI-2250 Ptuj, SloveniaDepartment of Food Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, SloveniaDepartment of Chemical, Biochemical and Ecology Engineering, University of Ljubljana, Hajdrihova 19, SI-1115 Ljubljana, SloveniaThe aim of this work was to study the changes of the principal compounds of Sauvignon blanc grape must and wine during fermentation at the temperatures of 15, 18 and 24 °C and to compare the obtained results with the changes of redox potential. Among the changes of redox potential value, the levels of oxygen partial pressure, biomass, concentrations of reductive sugars (glucose and fructose), ethanol, glycerol and pH value, a good correlation was found. Redox potential was found as a valuable indicator of yeast metabolic activity in wine fermentation that enables an insight and control of the fermentation process.http://hrcak.srce.hr/file/262950redox potentialSacharomyces cerevisiaeSauvignon blancgrape juice fermentation |
| spellingShingle | Aleksandra Kukec Štefan Čelan Mojmir Wondra Marin Berovič The Role of On-line Redox Potential Measurement in Sauvignon blanc Fermentation Food Technology and Biotechnology redox potential Sacharomyces cerevisiae Sauvignon blanc grape juice fermentation |
| title | The Role of On-line Redox Potential Measurement in Sauvignon blanc Fermentation |
| title_full | The Role of On-line Redox Potential Measurement in Sauvignon blanc Fermentation |
| title_fullStr | The Role of On-line Redox Potential Measurement in Sauvignon blanc Fermentation |
| title_full_unstemmed | The Role of On-line Redox Potential Measurement in Sauvignon blanc Fermentation |
| title_short | The Role of On-line Redox Potential Measurement in Sauvignon blanc Fermentation |
| title_sort | role of on line redox potential measurement in sauvignon blanc fermentation |
| topic | redox potential Sacharomyces cerevisiae Sauvignon blanc grape juice fermentation |
| url | http://hrcak.srce.hr/file/262950 |
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