One secret to making great wine is to find/grow high quality berries and ensuring that they are harvested in optimal condition.
During the fermentation process, glucose and fructose, the two major sugars of berries, are converted into alcohol by the action of the yeast Saccharomyces cerevisiae, releasing carbon dioxide and heat. Winemakers control the fermentation through several parameters:
- temperature
- skin contact time
- pressing technique
- other techniques
- HXT2 is expressed essentially in the lag phase
- HXT1 is then expressed from the beginning of fermentation to the stationary phase
- HXT3 is present throughout fermentation, with a maximal expression when growth stops
- HXT6 and HXT7 are induced at the entry of stationary phase and remain expressed till the end of fermentation
References:
1. Carlos Conde, Paulo Silva, Natacha Fontes, Alberto C. P. Dias, Rui M. Tavares, Maria J. Sousa, Alice Agasse, Serge Delrot, Hernâni Gerós, Biochemical changes throughout Grape Berry development and fruit and wine quality, Food, 1(1), 1-22 ©2007 Global Science Books.
No comments:
Post a Comment