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

  62-66.

  B. Pühra (Böröczki)

  M. Kállay

  K. Korány

  Views:

  155

  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.

• Investigation of the Relationship between the SO2 Production of Different Yeast Strains and Thiamine Concentration

  57-62.

  B. Pühra (Boróczki)

  M. Kállay

  K. Korány

  Views:

  159

  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.