Combined effect of fumaric acid and ph in the fermentation of synthetic must

Identifier:  TFM:1535

Handle: https://hdl.handle.net/20.500.11797/TFM1535

Authors:  Pena Batllevell, Violeta

Abstract:
To study the effect of the addition of fumaric acid and yeast lees in must and wine during alcoholic fermentation and malolactic fermentation at two different pH conditions. Analysis of the evolution of fumaric acid and the different pH in the kinetics of alcoholic fermentation and in the population of Saccharomyces cerevisiae EC1118. Analysis of the effect of fumaric acid on different stages of malolactic fermentation and the population of Oenoccocus oeni VP41. Analysis of the main parameters of the wine at the end of the fermentations under the different established conditions