Vol 7 No 1 (2001)
Cikkek

Change of Thiamine concentration and amino acid composition during sparkling wine base Production

Published March 21, 2001
B. Pühra (Böröczki)
Szent István University, Faculty of Food Science, Department of Enology H-1118 Budapest, Ménesi út 45.
M. Kállay
Szent István University, Faculty of Food Science, Department of Enology H-1118 Budapest, Ménesi út 45.
K. Korány
Szent István University, Faculty of Food Science, Department of Food, Chemistry and Nutrition H-1 1 18 Budapest, Somlói út 14-16.
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DOI: https://doi.org/10.31421/IJHS/7/1/250
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APA

Pühra (Böröczki), B., Kállay, M., & Korány, K. (2001). Change of Thiamine concentration and amino acid composition during sparkling wine base Production. International Journal of Horticultural Science, 7(1), 62-66. https://doi.org/10.31421/IJHS/7/1/250

Abstract

It has been established, that thiamin content added in 3 mg/I concentration to musts before fermentation resulted in the enhanced storability of sparkling wine base at lower SO2 levels. Fermentation rate is not increased by this concentration and it causes no "thiamine taste" in organoleptic evaluation.

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