Articles
Change of Thiamine concentration and amino acid composition during sparkling wine base Production
Published:
2001-03-21
https://doi.org/10.31421/IJHS/7/1/250
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Keywords
amino acid a-keto glutaric pyruvic acetic acid content etic aldehyde amount free SO2 content thiamine addition amino acid analyser HPLC measurements
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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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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.