Investigation of the Relationship between the SO2 Production of Different Yeast Strains and Thiamine Concentration
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...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Debrecen
2001-09-01
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| Series: | International Journal of Horticultural Science |
| Subjects: | |
| Online Access: | https://ojs.lib.unideb.hu/IJHS/article/view/284 |