A Study of Condensates Collected during the Fermentation of Grape Must
Abstract
:1. Introduction
2. Materials and Methods
2.1. Condensation
2.2. Design of Individual Experiments
2.2.1. Investigation into the Evolution of the Composition of Condensates during Fermentation
2.2.2. An Analysis of the Total Condensate
2.3. Methods Used to Measure the Individual Parameters
2.3.1. Total Titratable Acids
2.3.2. Determination of Sugars (HPLC)
- Column: Watrex Polymer IEX H form 10 μm (Watrex, Praha, Czech Republic); 250 × 8 mm + 10 × 8 mm, separation temperature: 60 °C, sample injection volume: 20 µL.
- Mobile phase flow rate: 0.75 mL/min
- Isocratic elution
- Mobile phase: 1.8 mM H2SO4
- Detection: 190 mn
2.3.3. Determination of Alcohol by Distillation
2.4. Determination of the Quantity of Volatile Compounds in the Condensate
2.5. Statistical Evaluation
3. Results and Discussion
3.1. Evolution of the Condensate Composition during Fermentation
3.1.1. Generation of Undesirable Volatile Components during Fermentation
3.1.2. Evolution of Ethanol Content during Fermentation
3.2. Analysis of the Volatiles in the Condensates of the Different Varieties
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Physicochemical Parameters | Sugar | Titrable Acids | pH |
---|---|---|---|
Riesling | 22 °BX | 7.7 g·L−1 | 3.1 |
Physicochemical Parameters | Sugar | Titrable Acids | pH | Village |
---|---|---|---|---|
Riesling | 21 °BX | 7.3 g·L−1 | 3.1 | Jasova (Slovakia) |
Sauvignon blanc | 25.5 °BX | 6.7 g·L−1 | 3.27 | Dubník (Slovakia) |
Merlot | 21.5 °BX | 7.4 g·L−1 | 3.22 | Jasova (Slovakia) |
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Humaj, J.; Baron, M.; Kumsta, M.; Sochor, J.; Pavlousek, P. A Study of Condensates Collected during the Fermentation of Grape Must. Fermentation 2024, 10, 206. https://doi.org/10.3390/fermentation10040206
Humaj J, Baron M, Kumsta M, Sochor J, Pavlousek P. A Study of Condensates Collected during the Fermentation of Grape Must. Fermentation. 2024; 10(4):206. https://doi.org/10.3390/fermentation10040206
Chicago/Turabian StyleHumaj, Jakub, Mojmir Baron, Michal Kumsta, Jiri Sochor, and Pavel Pavlousek. 2024. "A Study of Condensates Collected during the Fermentation of Grape Must" Fermentation 10, no. 4: 206. https://doi.org/10.3390/fermentation10040206