Advanced Search

Journal Navigation

Journal Home

Subscriptions

Archive

Contact Us

Table of Contents

Sign In to gain access to subscriptions and/or personal tools.
Food Science and Technology International
This Article
Right arrow Full Text (PDF)
Right arrow References
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Right arrow Citation Map
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Add to Saved Citations
Right arrow Download to citation manager
Right arrowRequest Permissions
Right arrow Request Reprints
Right arrow Add to My Marked Citations
Citing Articles
Right arrow Citing Articles via Google Scholar
Right arrow Citing Articles via Scopus
Google Scholar
Right arrow Articles by Dizy, M.
Right arrow Articles by Polo, M.C.
Right arrow Search for Related Content
Social Bookmarking
Add to CiteULike   Add to Complore   Add to Connotea   Add to Del.icio.us   Add to Digg   Add to Reddit   Add to Technorati   Add to Twitter  
What's this?

Changes in concentration of nitrogenous compounds during fermentation of white grape musts at pilot plant scale/Cambios en la concentración de compuestos nitrogenados durante la fermentación de mosto a escala piloto

M. Dizy

Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva, 3, 28006 Madrid, Spain

M.C. Polo

Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva, 3, 28006 Madrid, Spain

Five vinifications were performed in 500 L tanks using two musts of the Malvar white grape variety. Four vinifications were carried out with or without the addition of sulphur dioxide by spontaneous fermentation and by a mixed culture of yeasts (Kloeckera apiculata, Torulaspora delbrueckii and Saccharomyces cerevisiae var ellipsoideus). A fifth experiment was performed with the addition of sulphur dioxide and the inoculation of a commercial active dry yeast (Saccharomyces cerevisiae 71 B). The decrease in amino acids during fermentation was similar in all the experiments carried out on the same must in which there was no malolactic fermentation, regardless of the species of yeast conducting the fermentation, the free amino acid content of the corresponding must or whether sulphur dioxide was added to the musts or not. There was a smaller decrease in free amino acid concentration in wines where malolactic fermentation took place. This could be related to the release of amino acids from the wines' peptides by the peptidase activity of lactic acid bacteria.

Key Words: nitrogenous compounds • fermentation • grape must

Food Science and Technology International, Vol. 2, No. 2, 87-93 (1996)
DOI: 10.1177/108201329600200205
Add to CiteULike CiteULike   Add to Complore Complore   Add to Connotea Connotea   Add to Del.icio.us Del.icio.us   Add to Digg Digg   Add to Reddit Reddit   Add to Technorati Technorati   Add to Twitter Twitter    What's this?