New method for increasing the glycerol production in alcohol grape juice fermentation was developed. Heath shock method was applied on the suspension of Saccharomyces cerevisiae wine yeast cells. Fast temperature change (25 -45 °C) was applied. Yeast cells suspension was exposed 20 min on temperature 45 °C. Using this method unproductive too young and too old yeast cells were eliminated. The survivor cells formed a memory effect and by that they are synthetising from 80 - 100 % higher glycerol content in wines. High glycerol in wine contribute the best marketing price to the wines.
F.09 Development of a new technological process or technology
COBISS.SI-ID: 33557509Article shows the content of dissolved oxygen during wine vinification and ways to decrease of dissolved oxygen at bottling. It is however already know, that oxygen has negative effect on aromatic compounds of white wines, therefore we performed over 100 measurement of dissolved oxygen during wine treatments and bottling. We have also studied ways to decrease oxygen with nitrogen sparging.
B.04 Guest lecture
COBISS.SI-ID: 3064424