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Comparison of the biogenic amine content of traditional and bio-wines
Published March 14, 2005
115-118.

There has been a growing tendency in organic farming in recent years, in which organic grape growing and the production of bio­wine are also significant. The literature on bio-wine is rather limited, that is why we consider it really important to contribute to the data. As a result of the special conditions in organic farming we can expect bio...-wines to have a different composition of nitrogen compounds from that of traditional wines. Biogenic amines could thus specially characterize bio-wines. In our research we compared the biogenic amine content of wines produced using organic methods and of those where traditional procedures were used. Our measurements have proved that it is not possible to clearly distinguish bio-wines from wines produced with traditional methods on the basis of amine content.

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Investigation of the Relationship between the SO2 Production of Different Yeast Strains and Thiamine Concentration
Published September 11, 2001
57-62.

Our general conclusion was that the thiamine amounts of 0,6 and 3,0 mg/1 added prior to wine fermentation, resulted in higher free-S02 level in comparison to the control. Furthermore, among the yeast strains examined in our experiments, Uvaferm BC strain produced the highest free-S02 content under the conditions mentioned ...before. As regards the dynamics of reductone and SO, production, the concentration of the previous one was practically identical in the middle and at the end of the fermentation while the SO2 content — both free- and total — was lower at the end. Thiamine addition did not cause any difference in the organoleptic properties of wines as proved by sensory analysis.

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Change of Thiamine concentration and amino acid composition during sparkling wine base Production
Published March 21, 2001
62-66.

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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