Examination of factors influencing the variability of yeast amount in the context of ph changes in bottled wines

Authors

  • Lucia Zeleňáková Department of Food Hygiene and Safety, Faculty of Biotechnology and Food Science, Slovak University of Agricultural in Nitra, Tr. A. Hlinku 949 76 Nitra
  • Eva Matejková Department of Statistics and Operation Research, Faculty of Economics and Management, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra
  • Ľubomí­r Lopašovský Department of Food Hygiene and Safety, Faculty of Biotechnology and Food Science, Slovak University of Agricultural in Nitra, Tr. A. Hlinku 949 76 Nitra
  • Dagmar Kozelová Department of Food Hygiene and Safety, Faculty of Biotechnology and Food Science, Slovak University of Agricultural in Nitra, Tr. A. Hlinku 949 76 Nitra
  • Ladislav Mura Department of Specialised Subjects, Dubnica Institute of Technology, Sládkovičova 533/20, 018 41 Dubnica nad Váhom

DOI:

https://doi.org/10.5219/151

Keywords:

wine, microbiological quality, yeast, condition of storage,

Abstract

Aim of this paper was to examine of factors (manufacturer, temperature and storage time) influencing the variability of yeast amount and pH changes in bottled white wines. It was confirmed that wine coming from the business network was better quality in contract to domestic wine. We have assumed that domestic wine was contaminated during the manufacturing process, while the most probable reason was imperfect filtration of wine, or its contamination during the bottling. The results showed that the way of storage wine in the room, resp. cooler temperature did not significant effect on changes in the amount of yeast (p-hodnota=0.2080). Regarding the period of storage of wine, the conclusions are identical to the previous factor, ie. storage time not significantly impacted amount of yeast in wine (p-value=0.5507).

Downloads

Download data is not yet available.

References

FUGELSANG, K. C., EDWARDS, CH. G. 2007. Wine microbiology. New York : SPRINGER, 2007. 393 p.

DÖRR, G., RÖDER, K., JOHN, F. 1999. Čo neviete o víne. Bratislava: Ikar, 1999. 166 p.

HRONSKÝ, Š. 2006. Vinárstvo. SPU: Nitra, 2006. 128 s. ISBN 80-8069-774-4.

ChLEBO, R. 2009. Víno a antioxidanty. In KERESTEŠ, J. et al. 2009. Biotechnológie, výživa a zdravie. Považská Bystrica : Uniprint s.r.o., 2009. 347 p. ISBN 978-80-970205-9-0.

LEJKOVÁ, L., JAVOREKOVÁ, S., KAČÁNIOVÁ, M., NOVÁKOVÁ, I., SELÉŠIOVÁ, Z., MAKOVÁ, J. 2011. Characteristic of microbiological community during fermentation of stum. In Potravinarstvo, special issue February 2011, p. 145 - 150. ISSN 1337-0960.

PAVLOUŠEK, P. 2006. Výroba vína u malovinářu. Praha: Grada Publishing a.s., 2006, 100 p.

SEDLO J., ŠEVČÍK J., LUDVÍKOVÁ I. 2004. Přehled odrůd révy 2004. 1st ed. Velké Bílovice : Svaz vinařů České republiky. ISBN 80-9035-343-6.

SLEZÁK, F. 2007. Zachovanie antioxidačných prvkov vo vínach z Malokarpatskej oblasti : výskumná správa. Modra : Biocentrum Modra a VÚP Bratislava, 2007. 19 p.

ŠAJBIDOROVÁ, V. 2010. Vinič hroznorodý, hroznové víno. Situačná a výhľadová správa k 31.7.2010. Bratislava : VÚEPP, 2010. 20 p. ISBN 978-80-8058-544-0.

TOFALO, R., SCHIRONE, M., TELERA, G. C., MANETTA, A. CH., CORSETTI, A., SUZZI, G. 2010. Influence of organic viticulture on non-Saccharomyces wine yeast populations In Annals of Microbiology, vol. 61, 2011. no. 1. https://doi.org/10.1007/s13213-010-0102-8

VAJCZIKOVÁ, I., BREIEROVÁ, E. 2003. Identifikácia a druhové zastúpenie kvasiniek pri fermentácii hroznového muštu. In Nova Biotechnologica, vol. 2, 2003, no. 3, p. 139 - 144. ISBN 80-89034-53-5.

VILELA-MOURA, A., SCHULLER, D., MENDES-FAIA, A., SILVA, R. D., CHAVES, S. R., SOUSA, M. J., CÔRTE-REAL, M. 2010. The impact of acetate metabolism on yeast fermentative performance and wine quality: reduction of volatile acidity of grape musts and wines In Applied Microbiology and Biotechnology, vol. 89, 2010, no. 2. https://doi.org/10.1007/s00253-010-2898-3

VOJTEKOVÁ, G. 2006. Prospešnosť vína pre zdravie ľudí. In Výživa a zdravie, 50, 2006, p. 20-21. ISSN 0042-9406.

Downloads

Published

2011-06-25

How to Cite

Zeleňáková, L. ., Matejková, E. ., Lopašovský, Ľubomí­r ., Kozelová, D. ., & Mura, L. . (2011). Examination of factors influencing the variability of yeast amount in the context of ph changes in bottled wines. Potravinarstvo Slovak Journal of Food Sciences, 5(3), 44–49. https://doi.org/10.5219/151

Most read articles by the same author(s)

1 2 3 4 > >>