Wine Yeast Articles & Analysis
4 articles found
Fermentation, the chemical process that uses yeast to convert sugars to ethanol, is at the heart of the wine production process and requires accurate CO₂ measurement to ensure quality wines. Temperatures and conditions in wineries are very carefully controlled to ensure that fermentation does not occur too fast, distorting the flavour and alcohol ...
Fermentation, the chemical process that uses yeast to convert sugars to ethanol, is at the heart of the wine production process and requires accurate CO₂ measurement to ensure quality wines.Temperatures and conditions in wineries are very carefully controlled to ensure that fermentation does not occur too fast, distorting the flavour and alcohol content of the ...
Fermentation, the chemical process that uses yeast to convert sugars to ethanol, is at the heart of the wine production process and requires accurate CO₂ measurement to ensure quality wines. Temperatures and conditions in wineries are very carefully controlled to ensure that fermentation does not occur too fast, distorting the flavour and ...
The flavor of alcoholic beverages is produced by a very large number of compounds (50). Among these, acetoin is important because of its involvement in the bouquet of wine, and it is the key compound in the biosynthesis of 2,3-butanediol and diacetyl. These two compounds are closely related to acetoin, representing three levels of oxidation in one four-carbon skeleton (8). Their contribution to ...