Chasing after minerality, relationship to yeasts nutritional stress and succinic acid production

Mojmír Baroň and Jaromír Fiala
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Mojmír Baroň: Department of Viticulture and Oenology, Faculty of Horticulture, Mendel University in Brno, Lednice, Czech Republic
Jaromír Fiala: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2012, vol. 30, issue 2, 188-193

Abstract: Minerality is certainly one of the most mysterious and most valuable tones of wine taste and it is very often associated with the concept of terroir. The isotachophoresis was used for determination of cations - minerals in two wines from vineyards with different soil conditions, with and without exceptional "minerality". However, it was found that it has nothing to do with minerals. More attention was paid to the relationship between the nutritional stress of yeasts and succinic acid production, which can result in a final difference in the taste of wine. In addition, sensory evaluation was used to reveal differences between wines with increasing levels of succinic acid.

Keywords: wine; GABA; yeast assimilable nitrogen; nitrogen catabolite repression; proline utilisation; ammonium ions (search for similar items in EconPapers)
Date: 2012
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:30:y:2012:i:2:id:464-2010-cjfs

DOI: 10.17221/464/2010-CJFS

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