MICROBIOLOGICAL AND ENOLOGICAL PARAMETERS DURING FERMENTATION OF MUSTS FROM POOR AND NORMAL GRAPE-HARVESTS IN THE REGION OF ALICANTE (SPAIN)

被引：43

作者：

QUEROL, A

JIMENEZ, M

HUERTA, T

机构：

[1] Departmento de Microbiología, Facultad de Ciencias Biológicas, Universitat de Valencia, Valencia, 46100, Burjasot

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb03580.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Must and wine from grapes harvested in two vintages (1986 and 1987) were anlyzed during vinification for physicochemical and microbiological characteristics. The 1986 vintage would be considered abnormal or poor vintage because of higher rainfall at harvest, and the 1987 one a normal vintage. Low reducing sugars and high volatile acidity at the beginning of the poor fermentation was observed as compared to normal vinification. The yeast population showed atypical evolution through the process since oxidative yeasts were isolated in the first stages of the poor vinification. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：1603 / 1606

页数：4

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