Nagy, B.; Varga, Z.; Matolcsi, R.; Kellner, N.; Szövényi, Á.; Nyitrainé Sárdy, D. Impact of Using Organic Yeast in the Fermentation Process of Wine. Processes2021, 9, 155.
Nagy, B.; Varga, Z.; Matolcsi, R.; Kellner, N.; Szövényi, Á.; Nyitrainé Sárdy, D. Impact of Using Organic Yeast in the Fermentation Process of Wine. Processes 2021, 9, 155.
Nagy, B.; Varga, Z.; Matolcsi, R.; Kellner, N.; Szövényi, Á.; Nyitrainé Sárdy, D. Impact of Using Organic Yeast in the Fermentation Process of Wine. Processes2021, 9, 155.
Nagy, B.; Varga, Z.; Matolcsi, R.; Kellner, N.; Szövényi, Á.; Nyitrainé Sárdy, D. Impact of Using Organic Yeast in the Fermentation Process of Wine. Processes 2021, 9, 155.
Abstract
Society considers wine as a special product among food and beverages because of its high gastronomical value and its positively distinctive quality. In recent years, philosophies of the agricultural techniques and development of the oenological technology have been focused on the reduction of wasteful, "polluting" elements, and trends are moving towards an environmental friendly approach. Due to the stricter regulations and rules (with the limited amount and selection of the permitted chemicals) resistant, also known as interspecific or innovative grape varieties can be the ideal basic materials of alternative cultivation technologies. In terms of variety selection, innovative varieties can be equivalent to international varieties, although organically their quality could not compete with them. These grapes are more resistant to various fungal diseases and infections than international varieties. Well-founded analytical and organoleptic results have to provide the scientific background of resistant varieties, as these cultivars with the environmental friendly cultivation techniques, could be the raw material of the future.
Chemistry and Materials Science, Analytical Chemistry
Copyright:
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