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Ways to avoid excessive alcohol content of wine (alcohol management)
Project
Project code: 2810HS019
Contract period: 15.10.2010
- 14.10.2013
Budget: 103,778 Euro
Purpose of research: Applied research
'This project is a subproject within the project,' 'alcohol management' 'and deals with the emphasis on' 'Microbiology. Within the focal point is the question of the possibilities for the production of wines with reduced alcohol content processed into five work packages. These include a ) '' non-yeast '': selection of wine yeasts with low alcohol yield, 2) '' glucose oxidase '' remove glucose and thus prevent the fermentation of this sugar content, 3) ',' Dosage-yeast '' direct respiration of shares the Most sugar, 4) ',' Pasteur's yeast '':. form respiration of alcohol after fermentation, and 5) use of genetically modified yeasts, which products other than alcohol in the comparison of different experimental approaches to determine the most appropriate procedures, including with respect to the applicability in small, medium and large wine companies.
The five work packages are carried out with the same grape musts which are used for the physical tests in order to achieve a Vegleichbarkeit. The greatest amount of time for the TAP '' Unproductive yeasts '' required, since extensive insulation undSelektionsarbeiten by yeasts necessary werden.Die four other work packages are carried out in time interleaved (see project proposal). With the grape harvest in 2010, 2011und 2012, the interim grape juice with experiments carried out under realistic conditions analytical and sensory evaluation. '
Section overview
Subjects
- Viticulture
- Food Processing
- Food microbiology
