EFFECT OF NITROGEN AND VITAMIN SUPPLEMENTS ON THE PROCESS OF ALCOHOLIC FERMENTATION
DOI:
https://doi.org/10.15673/2073-8684.28/2014.29604Keywords:
nitrogen supplementation, yeast biomass, physico – chemical properties, wine fermentationAbstract
In winemaking and viticulture, the nitrogen content in grapes and wort is a determining factor for the metabolism of yeast during an alcoholic fermentation and plays an important role in the formation of physiochemical and foamy properties of champagne wine materials and organoleptic profile of sparkling wines. The article presents the results of a study on the effect of nitrogen and vitamin fertilizing "Aktiferm" and "Aktiferm Organic" on the dynamics of yeast biomass, the pH of the medium, the mass concentration of amino nitrogen and tartaric acid during fermentation wort produced from the classic Champagne grape varieties Chardonnay and Pinot Noir. Addition of nutrients in the clarified wort provides the growth of yeasts during the alcoholic fermentation, as well as contributes to the rapid and efficient course of this process due to complete fermentation of sugars. However, the mass concentration of amino nitrogen in the grapes, without adding fertilizing at the beginning of the alcoholic fermentation provides a stable and complete fermentation of wort without formation of foreign shades in flavor and taste. It was established that fermentation activators contribute to uniform reduction of the pH in fermenting wort and the amount of tartaric acid. Fertilizing "Aktiferm Organic" enhances aromatic profile and flavor characteristics of champagne wine materials.
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