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Microbiological and Enological Parameters during Fermentation of Musts from Poor and Normal Grape‐Harvests in the Region of Alicante (Spain)
Author(s) -
QUEROL A.,
JIMÉNEZ M.,
HUERTA T.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb03580.x
Subject(s) - vintage , wine , food science , fermentation , ethanol fermentation , population , yeast , chemistry , winemaking , yeast in winemaking , biochemistry , saccharomyces cerevisiae , medicine , environmental health
Must and wine from grapes harvested in two vintages (1986 and 1987) were anlyzed during vinification for physicochemical and microbiological characteristics. The 1986 vintage would be considered abnormal or poor vintage because of higher rainfall at harvest, and the 1987 one a normal vintage. Low reducing sugars and high volatile acidity at the beginning of the poor fermentation was observed as compared to normal vinification. The yeast population showed atypical evolution through the process since oxidative yeasts were isolated in the first stages of the poor vinification.