Working Paper Article Version 1 This version is not peer-reviewed

Role of Yeast in Wine Fermentation Processes

Version 1 : Received: 12 November 2020 / Approved: 13 November 2020 / Online: 13 November 2020 (13:58:14 CET)

How to cite: Nagy, B.; Varga, Z.; Matolcsy, R.; Kellner, N.; Szövényi, Á.; Nyitrainé Sárdy, D. Role of Yeast in Wine Fermentation Processes. Preprints 2020, 2020110384 Nagy, B.; Varga, Z.; Matolcsy, R.; Kellner, N.; Szövényi, Á.; Nyitrainé Sárdy, D. Role of Yeast in Wine Fermentation Processes. Preprints 2020, 2020110384

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.

Subject Areas

innovative grape varieties; organic wine; biogenic amine; polyphenol

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