Study Regarding the Influence of Active Yeast 5 „Agglocompact” in the Process<br>of Sparkling Wines Production using the Classis „Champenoise” Method <br>

Study Regarding the Influence of Active Yeast 5 „Agglocompact” in the Process
of Sparkling Wines Production using the Classis „Champenoise” Method

Abstract:

The paper presents the obtained results of a systemic study regarding the influence of the active yeast „AGGLOCOMPACT” (Saccharomyces bayanus), in the process of sparkling wines production by using the classic Champenoise method. The principal purpose of the study is the integrated analysis of the quality and quantity influence of both raw material and auxiliary materials as well as the used equipment upon the evolution of the principal chemical processes, in correlation with the applied procedures. This analysis compares the classical methods with those using the active yeast „AGGLOCOMPACT”. The estimates of the influences are obtained studying both the chemical processes and the resulted substances. There are analyzed the time dependence of aminoacid, sugar, total nitrogen, protein and total moisture free substances content. As derivate objective, in the research is tested a new process variant for sparkling wines, with the target to formulate contributions for optimizing the fermentation process. The effectuated tests demonstrate that the use of 5 AGGLOCOMPACT active yeast determines the reduction with 70% of the fermentation duration, the reduction of proteins (which influence the foam quality and formation) without modifying the wine savor. Keywords: wine sparkling, yeast, fermentation, physico-chemical characteristics

Issue: 2007, Volume 58, Issue 10

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