Influence of autoinoculum on basic oenological parameters of wine
In this paper we focus on possibilities of using natural microflora from vineyards to enhance spontaneous fermentation. Obtained yeast isolates, naturally occurring in vineyards, which were previously isolated in 2017 and 2018, were used for inoculation of Hibernal grape must. Spontaneously fermente...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | ces |
| Published: |
Research Institute of Brewing and Malting, Plc.
2020-08-01
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| Series: | Kvasný průmysl |
| Subjects: | |
| Online Access: | https://doi.org/10.18832/kp2019.66.296 |
| _version_ | 1823993982760255488 |
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| author | Radim Holesinsky Bozena Prusova Mojmir Baron Jaromir Fiala Eliska Sembolova Lenka Sochorova Kamil Prokes Jiri Sochor |
| author_facet | Radim Holesinsky Bozena Prusova Mojmir Baron Jaromir Fiala Eliska Sembolova Lenka Sochorova Kamil Prokes Jiri Sochor |
| author_sort | Radim Holesinsky |
| collection | DOAJ |
| description | In this paper we focus on possibilities of using natural microflora from vineyards to enhance spontaneous fermentation. Obtained yeast isolates, naturally occurring in vineyards, which were previously isolated in 2017 and 2018, were used for inoculation of Hibernal grape must. Spontaneously fermented musts and musts with the yeast isolates from 2017 and 2018 were compared. Basic parameters of the musts (sugar concentration, pH, concentration of titratable acids, concentration of assimilated nitrogen) were analysed studied, and a sensory analysis of the resultant wines was performed. The fermentation with the yeast isolates was quick and smooth. In the spontaneous fermentation lower ethanol production rate was observed at the end of the fermentation process. During the sensory evaluation, fruitiness of the spontaneously fermented batch was lower, but its vegetal characteristic was pronounced. The variant with the yeast isolates from 2017 was described as smooth, and the variant with yeast isolates from 2018 was evaluated as slightly vegetal. |
| first_indexed | 2024-12-18T16:28:14Z |
| format | Article |
| id | doaj.art-e429c2283c5a4d84bf8a5634a8a5f81b |
| institution | Directory Open Access Journal |
| issn | 2570-8619 |
| language | ces |
| last_indexed | 2024-12-18T16:28:14Z |
| publishDate | 2020-08-01 |
| publisher | Research Institute of Brewing and Malting, Plc. |
| record_format | Article |
| series | Kvasný průmysl |
| spelling | doaj.art-e429c2283c5a4d84bf8a5634a8a5f81b2022-12-21T21:01:32ZcesResearch Institute of Brewing and Malting, Plc.Kvasný průmysl2570-86192020-08-0166429630610.18832/kp2019.66.296Influence of autoinoculum on basic oenological parameters of wineRadim Holesinsky0Bozena Prusova1Mojmir Baron2Jaromir Fiala3Eliska Sembolova4Lenka Sochorova 5Kamil Prokes 6Jiri Sochor7Department of Viticulture and Enology, Mendel Univerzity in Brno, Valticka 337, 691 44 Lednice, Czech RepublicDepartment of Viticulture and Enology, Mendel Univerzity in Brno, Valticka 337, 691 44 Lednice, Czech Republic Department of Viticulture and Enology, Mendel Univerzity in Brno, Valticka 337, 691 44 Lednice, Czech Republic Research Institute of Brewing and Malting, Lipova 15, Prague 12044, Czech Republic Department of Viticulture and Enology, Mendel Univerzity in Brno, Valticka 337, 691 44 Lednice, Czech Republic Department of Viticulture and Enology, Mendel Univerzity in Brno, Valticka 337, 691 44 Lednice, Czech Republic Department of Viticulture and Enology, Mendel Univerzity in Brno, Valticka 337, 691 44 Lednice, Czech Republic Department of Viticulture and Enology, Mendel Univerzity in Brno, Valticka 337, 691 44 Lednice, Czech Republic In this paper we focus on possibilities of using natural microflora from vineyards to enhance spontaneous fermentation. Obtained yeast isolates, naturally occurring in vineyards, which were previously isolated in 2017 and 2018, were used for inoculation of Hibernal grape must. Spontaneously fermented musts and musts with the yeast isolates from 2017 and 2018 were compared. Basic parameters of the musts (sugar concentration, pH, concentration of titratable acids, concentration of assimilated nitrogen) were analysed studied, and a sensory analysis of the resultant wines was performed. The fermentation with the yeast isolates was quick and smooth. In the spontaneous fermentation lower ethanol production rate was observed at the end of the fermentation process. During the sensory evaluation, fruitiness of the spontaneously fermented batch was lower, but its vegetal characteristic was pronounced. The variant with the yeast isolates from 2017 was described as smooth, and the variant with yeast isolates from 2018 was evaluated as slightly vegetal.https://doi.org/10.18832/kp2019.66.296spontaneous fermentationyeastyeast isolatesterroir |
| spellingShingle | Radim Holesinsky Bozena Prusova Mojmir Baron Jaromir Fiala Eliska Sembolova Lenka Sochorova Kamil Prokes Jiri Sochor Influence of autoinoculum on basic oenological parameters of wine Kvasný průmysl spontaneous fermentation yeast yeast isolates terroir |
| title | Influence of autoinoculum on basic oenological parameters of wine |
| title_full | Influence of autoinoculum on basic oenological parameters of wine |
| title_fullStr | Influence of autoinoculum on basic oenological parameters of wine |
| title_full_unstemmed | Influence of autoinoculum on basic oenological parameters of wine |
| title_short | Influence of autoinoculum on basic oenological parameters of wine |
| title_sort | influence of autoinoculum on basic oenological parameters of wine |
| topic | spontaneous fermentation yeast yeast isolates terroir |
| url | https://doi.org/10.18832/kp2019.66.296 |
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