EVOLUTION OF CIS AND TRANS-RESVERATROL IN WINES OBTAINED THROUGH INOCULATION WITH ACTIVE DRY YEAST AT PIETROASA VINEYARD

IF 0.6 Q4 AGRONOMY

AgroLife Scientific Journal Pub Date : 2023-06-30 DOI:10.17930/agl2023126

R. Urmuzache, Daniel Cornel Banita, Florentina Israelroming, I. Bărbulescu, M. Begea, M. Frîncu, C. Dumitrache, V. Tudor, P. M. Matei, D. Drăgotoiu, R. Teodorescu

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Abstract

This paper presents the results of the testing during the winemaking process using commercial active dry yeasts (CADY) in parallel with yeast biomass produced starting from yeasts isolated from Pietroasa area (Romania) (PAY). PAYs were obtained based on autochthonous yeasts isolated from Busuioacă de Bohotin (BB) and Tămâioasa Românească (TR) grape varieties. Two variants of must for each grape variety were taken in study, i.e. obtained from early harvested grapes (TRD and BBD) and from late harvested grapes (TRS and BBS). Winemaking experiments were carried out with 7 types of commercial yeasts and two types of commercial nutrients. The alcoholic concentration of the experimental wines varied from 11.8 % for WTRD to 18.4% for WBBD. The WBBD & S samples showed a higher average trans-resveratrol content (1.716 and 1.555 mg/L, respectively) compared to the WTRD & S wine samples (0.590 and 1.365 mg/L, respectively). The variation in the cis-resveratrol content between the experimental variants produced with PAY was not significant.

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在pietroasa葡萄园接种活性干酵母获得的葡萄酒中顺式和反式白藜芦醇的演化

本文介绍了在葡萄酒酿造过程中使用商业活性干酵母(CADY)和从罗马尼亚Pietroasa地区(PAY)分离的酵母开始生产的酵母生物量的测试结果。从busuioacei de Bohotin (BB)和t mioasa romas neascei (TR)葡萄品种中分离到的本地酵母中获得了pay。在研究中，每个葡萄品种都采用了两种不同的must，即从早期收获的葡萄(TRD和BBD)和从晚期收获的葡萄(TRS和BBS)中获得。采用7种商品酵母和2种商品营养剂进行了酿酒试验。实验酒的酒精浓度从WTRD的11.8%到WBBD的18.4%不等。WBBD和S样品的反式白藜芦醇平均含量分别为1.716和1.555 mg/L，高于WTRD和S样品的0.590和1.365 mg/L。不同品种间顺式白藜芦醇含量差异不显著。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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