The influence of the yeast on aromatic profile of the wine.

The influence of the yeast on aromatic profile of the wine.

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The proces of wine fermentation altogether with other factors have significant impact on the origin of broad bouquet and flavour spectrum of the wine, both used yeast strain and natural microflora of the grapes.The mechanism navy blue achkan of the origin of sensoric most important groups of organic compounds - alcohols, esters, acetaldehydes, volatile acids, terpenoids, sulphuric compounds and volatile phenols and its composition are discussed in this article.The proces of wine fermentation altogether with other factors have significant impact on the origin of broad bouquet and flavour spectrum of the wine, both barricini chocolate used yeast strain and natural microflora of the grapes.

The mechanism of the origin of sensoric most important groups of organic compounds - alcohols, esters, acetaldehydes, volatile acids, terpenoids, sulphuric compounds and volatile phenols and its composition are discussed in this article.