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Effect of method of secondary fermentation and type of base wine on physico-chemical and sensory qualities of sparkling plum wine BABT
Joshi,Vinod K; Sharma,Sanjeev K; Goyal,Ravinder K; Thakur,Narayan S.
Plum base wines prepared with potassium metabisulphite or sodium benzoate were converted into sparkling wine, either by `Methode Champenoise' or tank method with artificially carbonated wine serving as a control. In both the secondary fermentation methods ethanol and low temperature acclimatized yeast; Saccharomyces cerevisiae UCD-595 with optimized sugar (1.5%) and di-ammonium hydrogen phosphate (0.2%) were used. Both methods of sparkling wine production and the type of base wine affected the physico-chemical and sensory characteristics of the sparkling wine produced. In the secondary fermented wines, most of the physico-chemical characteristics were altered compared to that of artificially carbonated wines except volatile acidity, methanol, propanol and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Plum; Prunus salicina L.; Sparkling wine; Potassium metabisulphite; Sodium benzoate; Saccharomyces cerevisiae.
Ano: 1999 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89131999000300008
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