Vol. 7 No. 1 (2001)
Articles

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

Published March 21, 2001
Authors
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
Keywords
amino acid, a-keto glutaric, pyruvic, acetic acid content, etic aldehyde amount, free SO2 content, thiamine addition, amino acid analyser, HPLC measurements
Dates
Published date: 2001-03-21
How to Cite

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
License

This is an open access article distributed under the terms of the Creative Commons Attribution License (CC BY 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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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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