Change of Thiamine concentration and amino acid composition during sparkling wine base Production

B. Pühra (Böröczki); M. Kállay; K. Korány

doi:10.31421/IJHS/7/1/250

International Journal of Horticultural Science (Mar 2001)

Change of Thiamine concentration and amino acid composition during sparkling wine base Production

B. Pühra (Böröczki),
M. Kállay,
K. Korány

Affiliations

B. Pühra (Böröczki): Szent István University, Faculty of Food Science, Department of Enology H-1118 Budapest, Ménesi út 45.
M. Kállay: Szent István University, Faculty of Food Science, Department of Enology H-1118 Budapest, Ménesi út 45.
K. Korány: Szent István University, Faculty of Food Science, Department of Food, Chemistry and Nutrition H-1 1 18 Budapest, Somlói út 14-16.

DOI: https://doi.org/10.31421/IJHS/7/1/250
Journal volume & issue: Vol. 7, no. 1

Abstract

Read online

It has been established, that thiamin content added in 3 mg/I concentration to musts before fermentation resulted in the enhanced storability of sparkling wine base at lower SO2 levels. Fermentation rate is not increased by this concentration and it causes no "thiamine taste" in organoleptic evaluation.

Published in International Journal of Horticultural Science

ISSN: 1585-0404 (Print); 2676-931X (Online)
Publisher: University of Debrecen
Country of publisher: Hungary
LCC subjects: Agriculture: Plant culture; Science: Botany: Plant ecology
Website: https://ojs.lib.unideb.hu/IJHS/index

About the journal

Abstract

Keywords