Examination of factors influencing the variability of yeast amount in the context of ph changes in bottled wines

Authors

  • Lucia Zeleňáková Department of Food Hygiene and Safety, Faculty of Biotechnology and Food Science, Slovak University of Agricultural in Nitra, Tr. A. Hlinku 949 76 Nitra
  • Eva Matejková Department of Statistics and Operation Research, Faculty of Economics and Management, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra
  • Ľubomí­r Lopašovský Department of Food Hygiene and Safety, Faculty of Biotechnology and Food Science, Slovak University of Agricultural in Nitra, Tr. A. Hlinku 949 76 Nitra
  • Dagmar Kozelová Department of Food Hygiene and Safety, Faculty of Biotechnology and Food Science, Slovak University of Agricultural in Nitra, Tr. A. Hlinku 949 76 Nitra
  • Ladislav Mura Department of Specialised Subjects, Dubnica Institute of Technology, Sládkovičova 533/20, 018 41 Dubnica nad Váhom

DOI:

https://doi.org/10.5219/151

Keywords:

wine, microbiological quality, yeast, condition of storage,

Abstract

Aim of this paper was to examine of factors (manufacturer, temperature and storage time) influencing the variability of yeast amount and pH changes in bottled white wines. It was confirmed that wine coming from the business network was better quality in contract to domestic wine. We have assumed that domestic wine was contaminated during the manufacturing process, while the most probable reason was imperfect filtration of wine, or its contamination during the bottling. The results showed that the way of storage wine in the room, resp. cooler temperature did not significant effect on changes in the amount of yeast (p-hodnota=0.2080). Regarding the period of storage of wine, the conclusions are identical to the previous factor, ie. storage time not significantly impacted amount of yeast in wine (p-value=0.5507).

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Published

2011-06-25

How to Cite

Zeleňáková, L. ., Matejková, E. ., Lopašovský, Ľubomí­r ., Kozelová, D. ., & Mura, L. . (2011). Examination of factors influencing the variability of yeast amount in the context of ph changes in bottled wines. Potravinarstvo Slovak Journal of Food Sciences, 5(3), 44–49. https://doi.org/10.5219/151

Issue

Vol. 5 No. 3 (2011): Potravinarstvo

Section

Articles

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