Evidence For Sulfur Volatile Products Adsorption by Yeast Lees

Palacios, Sócrates; Maujean, Alain

doi:10.5344/ajev.1997.48.4.525

Cited by 23 publications

(1 citation statement)

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“…Alcoholic fermentation usually takes place in stainless steel tanks at temperatures ranging between 15°C and 20°C, with the fermentation process sometimes occurring at temperatures lower than 13°C. Charcoal can be used to even out and lighten the color of wines, though it does affect the foaming capacity and sensory properties of the final product [12,13]. As the primary alcoholic fermentation progresses, high amounts of alcohol are formed.…”

Section: Primary Fermentation: Obtaining the Base Winementioning

confidence: 99%

Trends in Reducing the Effects of Global Warming: Applications of Reverse Osmosis to Obtain Sparkling Wines with Moderate Alcohol Concentrations

Elena Luchian,

Cristina Scutarașu,

Cintia Colibaba

et al. 2023

Global Warming and the Wine Industry - Challenges, Innovations and Future Prospects

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Sparkling wine can undoubtedly conquer the most demanding tastes due to its qualities, uniquely boosted by carbon dioxide. The quality and characteristics of sparkling wines, their stability, and sensory properties largely depend on the physical–chemical composition of the grapes and the base wine, the production technology applied, the environmental conditions, etc. Several techniques can be implemented to produce low-alcohol wines, and reverse osmosis is a procedure that has been successfully used in recent times to reduce the alcohol concentration while having a low negative impact on the composition of the wine under certain conditions. In the current circumstances of changing climatic conditions in areas with a tradition of producing sparkling wines, it is necessary to identify methods of keeping the alcoholic concentration of the base wine at a moderate level to not change the composition of sparkling wines in relation to consumer preferences. This chapter looks at the effects of reverse osmosis and the implications of inoculated yeasts on sparkling wine quality.

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Section: Primary Fermentation: Obtaining the Base Winementioning

confidence: 99%