EFFECT OF OENOCOCCUS OENI ON PARAMETERS OF OENOLOGICAL POLISH WINES
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2014, Vol 21, Issue 3
Abstract
The objective of the research study was to determine the oenological parameters of microbiologically de-acidified wines. Marechal Foch and Frontenac, young red wines, and Seyval Blanc, a white wine were the subject of the study; the wines studied were de-acidified using a starter culture of Viniflora Oenos (Oenococcus oeni). Prior to de-acidifying the wines and after it, the following was analysed: content of ethanol, total and volatile acidity, content of polyphenols; moreover, the antioxidant activity and profile of volatile compounds were determined. An attempt to reduce the excess acidity of the Frontenac wine failed. The Oenococcus oeni strains used for de-acidification caused the total acidity of the Marechal Foch wine to decrease by 28 %, and of the Seyval Blanc wine to decrease by 12 %. It was proved that the volatile acidity increased in all the wines studied (in Marechal Foch by 69 %, in Frontenac by 20 %, and in Seyval Blanc by 95 %). It was found that the antioxidant activity increased in all the wines analyzed, andthe content of total polyphenols increased only in the red wines after malolactic fermentation. In all the wines analyzed, O. oeni caused the content of ethyl acetate to increase and the contents of isobutyl acetate and ethyl hexanoate to decrease. The analyses performed proved that O. oeni had a limited usefulness in de-acidifying cool climate wines with a high total acidity and a high content of alcohol.
Authors and Affiliations
Iwona Drożdż, Magdalena Słowik, Paweł Sroka, Małgorzata Makarewicz
Keywords
Related Articles
- EP ID EP147574
- DOI 10.15193/zntj/2014/94/165-178
- Views 66
- Downloads 0
ZAWARTOŚĆ FAZY STAŁEJ A JAKOŚĆ I PRZYDATNOŚĆ TECHNOLOGICZNA SZORTENINGÓW DO PRODUKCJI CIAST KRUCHYCH
Celem pracy było sprawdzenie możliwości określania jakości i ustalania przydatności szorteningów do produkcji ciast kruchych na podstawie zawartości fazy stałej (SFC). Zakres pracy obejmował określenie zawartości SFC p...
Wpływ nawożenia azotem i gęstości siewu na plonowanie owsa nagoziarnistego
Badania prowadzono w latach 2001 - 2003 w Rolniczym Zakładzie Doświadczalnym w Grabowie, należącym do IUNG-PIB w Puławach. Materiałem badawczym był owies nagoziarnisty. Czynnikami doświadczenia były: zróżnicowana gęsto...
CHEESE-LIKE PRODUCTS, ANALOGS OF PROCESSED AND RIPENED CHEESES
The assortment of dairy products has been extended to include essentially less expensive plant components as substitutes for natural milk components. Milk fat is the most often substituted component owing to its high p...
PROBIOTYKI W PRODUKTACH POCHODZENIA ROŚLINNEGO
Badania prowadzone w XX wieku pozwoliły wyodrębnić drobnoustroje, tzw. probiotyki, które spożyte z żywnością szczególnie korzystnie wpływają na zdrowie konsumenta. Celem pracy było przedstawienie zasadności dodawania p...
CONSUMER KNOWLEDGE ABOUT FOOD PRODUCT LABELLNG
Labels on food products are a carrier of lots of information facilitating the consumer purchase decision- making. The objective of the study was to assess the consumer knowledge about the labelling and the ability of c...