Natural Science, Agricultural, 2025
Investigating the Impact of Yeasts Additives on the Quality of the Red Wines: Autolyzes of Yeast and Yeast Derivatives Introduced During Alcoholic Fermentation
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Submitted: 2024-12-26; Published: 2024-12-26
© 2024 by author(s) and The Gufo Inc.
This work is licensed under Creative Commons Attribution–NonCommercial International License
(CC BY-NC 4.0).
Abstract
The second part of the article series is about the study of the influence of
yeast and autolyzed yeast derivative on red wines’ qualitative and quantitative
characteristics. Wine samples in which the preparation process was explained
in the first part of the article were investigated. Wine coloring and phenolic
compounds were measured. Organoleptic properties of the wines are presented
as spider graphs with tasting notes.