TECHNOLOGICAL VALUE OF OSMOTOLERANT YEAST ISOLATED FROM HIGH-SUGAR PEAR JUICES

Yeast for must fermentation are selected in dependence on amount needed to produce alcohols, initial must extract and expected organoleptic features of wines. Particular kinds of wine yeast differ between each other in optimum fermentation temperature, fermentation abilities and amount of secondary products produced. The aim of this study was to estimate the technological features of yeast Saccharomyces bayanus KK1, which was identified after isolation from high-sugar pear juices with extract 70^oBlg. The yeast ethanol and secondary products production characteristics was performed with the use of GC and HPLC. On the basis of the estimated technological parameters of identified yeast Saccharomyces bayanus KK1, it was stated that they were valuable biological material to be used in winemaking.

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ORAC- FLUORESCEIN AS A MODEL FOR EVALUATING ANTIOXIDANT ACTIVITY OF WINES

POSSIBILITIES OF USING FLUORESCENCE IN WINE RESEARCH

INHIBITING EFFECT OF TANNIN IN CHOKEBERRY MUST ON THE WINEMAKING PROCESS

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.