Examination of factors influencing the variability of yeast amount in the context of ph changes in bottled wines
DOI:
https://doi.org/10.5219/151Keywords:
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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