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Fermentation of grapes with a few strains of wine yeasts.

Venkataramu, K. and Patel, J. D. and Subba Rao, M. S. (1979) Fermentation of grapes with a few strains of wine yeasts. Indian Food Packer, 33 (2). 13-14, 5 ref..

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Abstract

9 wine yeasts (strain numbers 101, 127, 367, 372, 373, 378, 381, 383 and 804) were examined for determining the relative amounts of metabolites: (i) % ethyl alcohol; (ii) % volatile acidity (as acetic acid); (iii) ester (ethyl acetate, mg %); (iv) aldehyde (acetaldehyde, p.p.m.); and (v) higher alcohols (p.p.m.) formed during fermentation of Bangalore Blue grapes (Vitis labrusca) having 14% total sugars, 16% Brix, acidity (as tartaric acid) 1.35%, and tannin 120 mg%. The range of values reported for these 9 yeasts are, for (i)-(v) resp., 6.0-6.2; 0.014-0.022; 21.1-40.4; 52-122; and 75-245. Among them, strain numbers 127 and 383 were found most suitable for production of wine.

Item Type: Article
Uncontrolled Keywords: YEASTS-WINE; winemaking, yeasts fermentation suitability for; FERMENTATION-; WINEMAKING-; yeasts fermentation suitability for winemaking
Subjects: 600 Technology > 05 Chemical engineering > 04 Fermentation Technology
600 Technology > 08 Food technology > 24 Fruits > 05 Grapes
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Nov 2013 09:53
Last Modified: 11 Oct 2018 08:50
URI: http://ir.cftri.com/id/eprint/6895

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