CHEMICAL, PHYSICAL AND SENSORY ANALYSIS OF ACTIVITY DIFFERENT YEAST SPECIES ON IDENTICAL SUBSTRATE IN WINE PRODUCTION

Abstract

Rizling vlašský is the second most important variety in Slovakia. The science of wine production includes a summary of knowledge and experience in the field of grape growing and wine making, or the production of different types of wines using specific methods of production. Wine quality is the result of the interaction between yeast, bacteria and microscopic funguses. In this research, we studied the effects of active dry wine yeasts on chemical, physical and sensory parameters in wine production. We have applied five kinds of yeasts (FERMIVIN, FERMIVIN PDV, FERMICRU AR2, FERMIFLOR and FERMICRU VB1). It can be concluded that the application of active dry wine yeasts is beneficial for the production of rizling vlašský. The best showing were yeasts FERMIFLOR and FERMIVIN PDM. In the last sample where they were left the original yeasts the varietal aroma was preserved. It can be noted that the wine was right technologically produced and all wines were harmonious with a pleasant fresh taste.