EFFECT OF AUTOCHTHONOUS STRAINS OF WINE YEAST SACCHAROMYCES CEREVISIAE ON THE SENSORY CHARACTERISTICS OF CABERN SOVINION RED WINES
Keywords:
Cabernet Sauvignon, autochthonous yeast strains, organoleptic evaluation, aroma
Abstract
The article investigates the use of aboriginal and commercial yeast strains for the regulation of the quality of winemaking products.The aim of this work was to study the sensory profile of Cabernet-Sauvignon wines, obtained using autochthonous yeast strains. The organoleptic profile of the Cabernet-Sauvignon wines included the fragrance of flowers, fruits and grass. The most harmonious sample was the wine obtained as a result of fermentation with yeast Y-3646. Flavor was characterized by a combination of floral, fruity and pronounced wine aroma. The peculiarities of the aromas of different years were plum, spicy shades, nightshade, currant and poppy.
References
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Published
2017-06-07
Section
MODERN PROBLEMS OF COMMODITY SCIENCE AND TECHNOLOGIES OF FOOD PRODUCTION
