Conversion of lignins from solid parts of grapes during alcoholic fermentation
Article
Received:
- 41 Downloads
Abstract
Conversion of lignins contained in solid parts of Rkatsiteli grapes (crests, seeds, and skin) during alcoholic fermentation by wine yeast in Reader’s medium was studied. Various species of wine yeast were used:Saccharomyces oviformis, S. vini Kakhuri 42,S. chodati Teliani 79, andS. uvarum Tsinandali 77. We found that lignins from solid parts of grapes are partially decomposed during alcoholic fermentation, which releases low-molecular-weight aromatic compounds into the medium. A peculiar feature of lignin decomposition during alcoholic fermentation is the formation of reduction products.
Keywords
Fermentation Lignin Apply Biochemistry Vanillin Aromatic Aldehyde
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
Preview
Unable to display preview. Download preview PDF.
References
- 1.Rodopulo, A.K.,Biokhimiya vinodeliya (Biochemistry of Wine-Making), Moscow: Pishchevaya Prom-st’, 1971.Google Scholar
- 2.Sisakyan, N.M., Rodopulo, A.K., and Egorov, I.A.,Biokhim. Vinodel., 1963, vol. 7, pp. 131–135.Google Scholar
- 3.Valuiko, G.G.,Voprosy biokhimii vinodeliya (Problems of Biochemistry of Wine Making), Moscow: Pishchepromizdat, 1960.Google Scholar
- 4.Durmishidze, S.V.,Dubil’nye veshchestva i antotsiany vinograda i vina (Tannic Compounds and Grape and Wine Anthocyans), Moscow: Akad. Nauk SSSR, 1955.Google Scholar
- 5.Kishkovskii, Z.N. and Skurikhin, I.M.,Khimiya vina (Chemistry of Wine), Moscow: Agropromizdat, 1988.Google Scholar
- 6.Archier, P., Coen, S., and Roggero, J.,Sci. Aliments, 1993, no. 13, pp. 483–490.Google Scholar
- 7.Di Stefano, R. and Gravero, M.C.,Riv. Vitic. Enol., 1990, no. 2, pp. 47–53.Google Scholar
- 8.Mosiashvili, G.I., Yeast Flora of Georgia: Role in Local Wine Making,Doctoral (Biol.) Dissertation, Moscow: Inst. Microbiol., 1960.Google Scholar
- 9.Grushnikov, O.P. and Elkin, V.V.,Dostizheniya i problemy khimii lignina (Achievements and Problems of Chemistry of Lignin), Moscow: Nauka, 1973, p. 49.Google Scholar
- 10.Somogy, M.,Biol. Chem., 1952, vol. 195, no. 1, pp. 19–23.Google Scholar
- 11.Valuiko, G.G.,Metody tekhnokhimicheskogo i mikrobiologicheskogo kontrolya v vinodelii (Methods of Chemical-Technological Control in Wine Making), Moscow: Pishchevaya Prom-st’, 1980, p. 49.Google Scholar
- 12.Nemirovskii, V.D., Rakhmilevich, Ya.D., and Kostenko, V.G.,Khim. Drev., 1987, no. 3, pp. 22–26.Google Scholar
- 13.Bezhuashvili, M.G., Mudzhiri, L.A., and Zakis, G.F.,Khim. Drev., 1993, no. 4, pp. 62–63.Google Scholar
- 14.Bezhuashvili, M.G., Mudzhiri, L.A., and Zakis, G.F.,Khim. Drev., 1991, no. 3, pp. 99–104.Google Scholar
- 15.Bezhuashvili, M.G. and Mudzhiri, L.A.,Khim. Drev., 1993, no. 4, pp. 67–69.Google Scholar
- 16.Bezhuashvili, M.G., Mudzhiri, L.A., and Zakis, G.F.,Khim. Drev., 1993, no. 4, pp. 64–66.Google Scholar
- 17.Nemirovskii, V.D., Frid, M.S., Kostenko, V.G., and Sizov, A.I.,Gidrvliznaya i lesokhimicheskaya promyshlennost’, 1990, no. 3, pp. 14–16.Google Scholar
- 18.Elisashvili, Z.I.,Mikrobiologiya, 1993, vol. 62, no. 5, pp. 801–815.Google Scholar
- 19.Golovleva, L.A., Ganbarov, Kh.G., and Skryabin, G.K.,Mikrobiologiya, 1982, vol. 51, no. 4, pp. 543–547.Google Scholar
- 20.Golovleva, L.A. and Ganbarov, Kh.G.,Usp. Mikrobiol., 1987, vol. 17, pp. 136–158.Google Scholar
- 21.Golovleva, L.A., Pertsova R.N., Fedechkina I.E., Ganbarov Kh.G., and Baskunov B.I.,Prikl. Biokhim. Mikrobioi, 1983, vol. 19, no. 6, pp. 709–718.Google Scholar
- 22.Medvedeva, S.A., Volchatova, I.V., Babkin, V.A., Antipova, I.A., Kapitskaya, L.V., Ivanova, S.Z., and Stupina, E.S.,Khim. Prir. Soedin., 1994, no. 6, pp. 808–819.Google Scholar
Copyright information
© MAIK “Nauka/Interperiodica” 2000