Efecte combinat de l’àcid fumàric i ph en la fermentació del most sintètic

Entity: Universitat Rovira i Virgili (URV)

Confidenciality: No

Education area(s): Begudes Fermentades

APS: No

Title in different languages: Combined effect of fumaric acid and ph in the fermentation of synthetic must

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

Subject: Fermentació

Academic year: 2022-2023

Language: cat

Work's public defense date: 2023-06-13

Subject areas: Enology

Student: Pena Batllevell, Violeta

Department: Bioquímica i Biotecnologia

Creation date in repository: 2024-02-21

Keywords: alcoholic fermentation, malolactic fermentation, fumaric acid

Title in original language: Efecte combinat de l’àcid fumàric i ph en la fermentació del most sintètic

Access Rights: info:eu-repo/semantics/openAccess

Project director: Rozès, Nicolas