文章基本信息

标题：The Effect of Using “Active Dry Pure Yeast Culture” and “Liquid Pure Yeast Culture” on the Wine Bouquet and Content”
本地全文：下载
作者：İsmail Yavaş ; R. Ertan Anlı
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1996
卷号：21
期号：3
出版社：Association of Food Technology, Turkey
摘要：The goal of using pure culture for the must fermentation is to obtain the efficiency and the dominancy of a determined rate of pure yeast cells in the medium. The first simples of pure yeast culture that came on the market as liquid suspension were produced in the beginning on the 20^th century. On the general applications of the pure yeast culture is to prepare a starter culture from the liquid yeast suspension and after the multiplication of the yeast, to inoculate this culture to the fermentation tanks. Since 1962, some of pure yeast culture has been processed into active dry pure yeasts. The main advantage of this product to protect the yeast activities for a long period of time without any risk of contamination. In addition to this another advantage of using dry culture, is to have the possibility of direct inoculation in the must, furthermore it doesn’t need any yeast developing period. In this research; Emir, Narince and Hasandede, the quality white wine grape varieties of Central Anatolia have been used. After the production of different wines from those grape varieties by using two different kinds of yeast culture (Narince-3; suspension of liquid pure yeast. S. cerevisiae WET 136; active dry pure yeast), the results have been compared with each other. The wines which are produced by using “active dry pure yeast” have shown a slightly richer level of alcohol and minimally less reducing sugar, less volatile acidity, less total dry extract, less ash, less polyphenols compared the wines produced by liquid suspension. The research of wines produced with two different yeast culture by using gas chromatographic methods has shown that using active dry yeast cultures by using gas chromatographic methods has show that using active dry yeast has a comparatively preferable bouquet and more adaptable humanic sense valuation, because of its specific composition of aromatic substances.