Researchers have looked at the ingredients used to make European-style wine using Rkatsiteli varietals, which are unique to Georgia. Alcoholic fermentation of grape juice is brought on by the addition of nitrogenous substances like diammonium phosphate (DAP) and alternative nitrogen substance (ANS). Higher alcohol concentrations can significantly alter the sensory quality and character of wine and brandy. They are distinguished by a strong, pungent scent and flavour. Researchers have looked at why manufactured wine components often contain higher levels of alcohol and residual sugar: the amount of substitute nitrogen substance, Wine materials fermented by the natural microflora, strains of culture yeast Sacch, were utilised in the experiment along with temperature of alcoholic fermentation and titratable acidity. Vini-Kakhuri-42, Sacch Rkatsiteli 61 for wine and B 2000 for dry yeast. Alternative nitrogenous material has been found to have considerable positive effects, including much lower amounts of higher alcohols (fusel oils) generated during the fermentation of grape juice by natural microflora, pure yeast cultures, and dry yeast (ANS).
Author(s) Details:
Paata Vashakidze,
Institute of Viticulture and Oenology of Agriculural University of Georgia, 0159, Tbilisi, Georgia.
Marine Bezhuashvili,
Institute of Viticulture and Oenology of Agriculural University of Georgia, 0159, Tbilisi, Georgia.
Please see the link here: https://stm.bookpi.org/CTAS-V8/article/view/7255
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