Advances of the WITY system: yeast performance evaluation during the production of sweet wine using Mavrodafni and Carbarnet sauvignon.
The production of sweet wine from the Mavrodafni and Cabernet sauvignon varieties was explored. External inoculation with oenological yeast strains was employed. The performance of the two yeast strains were studied under batch and continuous mode and in free and immobilised states. The kinetics of the different carbohydrates was studied and the main oenological parameters were measured.
Nerantzis
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Department of Oenology & Spirits Technology, Technological Educational Institute of Athens (TEI), Ag. Spyridona Street, 12210 Egaleo, Athens, Greece.
Logothetis
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D000438:Alcohols / Q000378:metabolism; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D005524:Food Technology; D005632:Fructose / Q000378:metabolism; D005947:Glucose / Q000378:metabolism; D013395:Sucrose / Q000378:metabolism; D013649:Taste; D013997:Time Factors; D014920:Wine / Q000032:analysis* / Q000382:microbiology*; D015003:Yeasts / Q000378:metabolism*
D000438:Alcohols; D005632:Fructose; D013395:Sucrose; D005947:Glucose