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Degradation products of nucleic acids in wines fermented with dried autolysate of sedimented wine yeast

100%

Pogorzelski E., Laskowska J., Czyzowska A.

Polish Journal of Food and Nutrition Sciences

2006

tom 15/56

nr 2

The study aimed at determining and comparing the levels of degradation products of nucleic acids and fermentation yield of apple wines fermented with stimulators obtained from sedimented wine yeast. It was demonstrated that increasing doses of yeast autolysate added to wine pitching resulted in an elevated concentration of purine bases (adenine and guanine), pyrimidine bases (thymine, cytosine, uracil), and uric acid. Compared to the control sample fermented only with diammonium phosphate, the samples fermented with autolysate applied at a dose of 4.5 g/L pitching (100 mg/L when converted into α-amino acid nitrogen) were characterised by twice as high concentrations of purine and pyrimidine bases and uric acid. The total content of those compounds did not exceed 11.4 mg/L of wine.

Ograniczanie wyników

1 Polish Journal of Food and Nutrition Sciences

1 Czyzowska A.

1 Laskowska J.

1 Pogorzelski E.

1 2006

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Degradation products of nucleic acids in wines fermented with dried autolysate of sedimented wine yeast