✦ LIBER ✦
Changes in the urea concentration during controlled wine aging by two “flor” veil-forming yeasts
✍ Scribed by J. C. Mauricio; M. C. Millán; J. Moreno; J. M. Ortega
- Book ID
- 104634132
- Publisher
- Springer Netherlands
- Year
- 1995
- Tongue
- English
- Weight
- 390 KB
- Volume
- 17
- Category
- Article
- ISSN
- 0141-5492
No coin nor oath required. For personal study only.
✦ Synopsis
Contents of arginine, omithine, urea and ammonia in wine were monitored during aging process by two "flor" veil-forming yeast strains. The patterns of yeast growth were different for the two strains studied. Urea excretion and uptake were dependent on yeast strain, so that finished wines showed different concentrations of urea. The effect of limited aeration was also investigated for Saccharomyces cerevisiae var. cape&s. The results indicated that aeration promoted yeast growth in veil, thus reducing urea concentration until its exhaustion in wine.