Investigation of the Relationship between the SO2 Production of Different Yeast Strains and Thiamine Concentration

A tétel rövid nézete
dc.contributor.authorPühra (Boróczki), B.
dc.contributor.authorKállay, M.
dc.contributor.authorKorány, K.
dc.date.accessioned2021-06-28T09:58:05Z
dc.date.available2021-06-28T09:58:05Z
dc.date.issued2001-09-11
dc.description.abstractOur general conclusion was that the thiamine amounts of 0,6 and 3,0 mg/1 added prior to wine fermentation, resulted in higher free-S0 2 level in comparison to the control. Furthermore, among the yeast strains examined in our experiments, Uvaferm BC strain produced the highest free-S0 2 content under the conditions mentioned before. As regards the dynamics of reductone and SO, production, the concentration of the previous one was practically identical in the middle and at the end of the fermentation while the SO 2 content — both free- and total — was lower at the end. Thiamine addition did not cause any difference in the organoleptic properties of wines as proved by sensory analysis.en
dc.formatapplication/pdf
dc.identifier.citationInternational Journal of Horticultural Science, Vol. 7 No. 3-4 (2001) , 57-62.
dc.identifier.doihttps://doi.org/10.31421/IJHS/7/3-4/284
dc.identifier.eissn2676-931X
dc.identifier.issn1585-0404
dc.identifier.issue3-4
dc.identifier.jatitleInt. j. hortic. sci.
dc.identifier.jtitleInternational Journal of Horticultural Science
dc.identifier.urihttps://hdl.handle.net/2437/314120en
dc.identifier.volume7
dc.languageen
dc.relationhttps://ojs.lib.unideb.hu/IJHS/article/view/284
dc.rights.accessOpen Access
dc.subjectamino aciden
dc.subjecta-keto glutaricen
dc.subjectpyruvicen
dc.subjectacetic acid contenten
dc.subjectacetic aldehyde amounten
dc.subjectfree SO2 contenten
dc.subjectthiamine additionen
dc.subjectHPLC measurementsen
dc.titleInvestigation of the Relationship between the SO2 Production of Different Yeast Strains and Thiamine Concentrationen
dc.typefolyóiratcikkhu
dc.typearticleen
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International Journal of Horticultural Science (DE-journals)