文章基本信息

标题：Assessment of the suitability of dry yeast for the production of wines and wine beverages from sea buckthorn
其他标题：Assessment of the suitability of dry yeast for the production of wines and wine beverages from sea buckthorn
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作者：Evgeny Rozhnov ; Marina Scholnikova ; Olga Chugunova 等
期刊名称：E3S Web of Conferences
印刷版ISSN：2267-1242
电子版ISSN：2267-1242
出版年度：2020
卷号：222
页码：6028
DOI：10.1051/e3sconf/202022206028
出版社：EDP Sciences
摘要：Biochemical transformations under the action of the yeast enzyme complex affect not only the utilization of sugar to the final product - ethyl alcohol, but also secondary processes accompanied by the synthesis of minor side components that have a significant impact on the bouquet and taste of finished drinks. Modern dry yeast for winemaking produced industrially is characterized by significant variability in characteristics, which requires testing of their use on various types of raw materials. In the experiment, data were obtained on the use of dry yeast produced by LALLEMAND Inc. company (Canada) for the production of sea buckthorn wines and wine beverages. It is established that the studied yeast samples allow to obtain a finished product with different characteristics, which makes it possible to differentially approach the industrial implementation of the technology of wines and wine drinks from sea buckthorn by varying the yeast strains.