title: [Transformation of lignins from grape solids during alcoholic fermentation].
abstract: Conversion of lignins contained in solid parts of Rkatsiteli grapes (crests, seeds, and skin) during alcoholic fermentation by wine yeast in Reader's medium was studied. Various species of wine yeast were used: Saccharomyces oviformis, S. vini Kakhuri 42, S. chodati Teliani 79, and S. uvarum Tsinandali 77. We found that lignins from solid parts of grapes are partially decomposed during alcoholic fermentation, which releases low-molecular-weight aromatic compounds into the medium. A peculiar feature of lignin decomposition during alcoholic fermentation is the formation of reduction products.
authors.affiliation: Institute of Horticulture, Viticulture and Wine-making, Academy of Agricultural Sciences of Georgia, Tbilisi.
authors.forename: M G
authors.initials: MG
authors.lastname: Bezhuashvili
authors.forename: R K
authors.initials: RK
authors.lastname: Nutsubidze
authors.forename: M S
authors.initials: MS
authors.lastname: Pataraia
mesh_terms: D000438:Alcohols / Q000378:metabolism*; D005285:Fermentation; D008031:Lignin / Q000737:chemistry*; D019685:Rosales / Q000737:chemistry*; D012440:Saccharomyces / Q000378:metabolism*; D014920:Wine
chemical_list: D000438:Alcohols; D008031:Lignin