BF, Dept. of Food Science and Technology, Lj. (BFZIV)
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13.
Vpliv kvasovk na senzorične lastnosti vina
Wondra, Mojmir
Aroma vina je sestavljena iy veř sto najrayliřnejǴih hlapnih snovi. Nekatere prinese s seboj groydje in sestavljajo primarno aromo, ki jo moramo s pravilnimi tehnoloǴkimi postopki predelave groydja ...in pridelave vina řimbolj ohraniti. Sekundarna aroma se tvori tekom predelave groydja in alkoholnega vrenja. Nastanek le te je odvisen od kakovosti groydja, kemiřne sestave soka, pogojev alkoholnega vrenja ter predvsem vrelno fiyioloǴkih lastnosti kvasovk. Med alkoholnim vrenjem nastane esencialni del arom: viǴji alkoholi, viǴje maǴřobne kisline in njihovi estri. Te snovi se v fayi yorenja in staranja vinaesterificirajo in eterificirajo ter skupaj s sortno aromo dopoljnjujejo v harmoniřno celoto, enkratnost, ki jo lahko doÍivimo pri kakovostnem vinu.
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