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- W2079053823 abstract "Grape must samples destined for chemical analysis can usually be preserved just for a short period of time. As a consequence of the addition of antifermentative substances, or heat treatment, the analytical parameters of must may change. In this work, five different methods of inhibiting endogenous yeast and bacteria in Cabernet Sauvignon grape must were studied. Sodium azide (NaN3), allyl isothiocyanate, octanoic acid and ethyl bromoacetate were added to samples at various concentrations, and samples were pasteurized by three different methods. The effects of treatments were monitored with respect to soluble solids content, malic (H2M) and tartaric (H2T) acids, pH and the titratable acidity of samples. Allyl isothiocyanate and ethyl bromoacetate (100 mg/L) preserved samples for 6 months, NaN3 did not prevent the degradation of H2M and H2T and pasteurization of sample and octanoic acid did not preserve the samples." @default.
- W2079053823 created "2016-06-24" @default.
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- W2079053823 date "2007-06-01" @default.
- W2079053823 modified "2023-09-24" @default.
- W2079053823 title "PRESERVATION OF CABERNET SAUVIGNON GRAPE MUST SAMPLES DESTINED FOR CHEMICAL ANALYSIS: ADDITION OF SODIUM AZIDE, ALLYL ISOTHIOCYANATE, OCTANOIC ACID AND ETHYL BROMOACETATE, AND EFFECT OF PASTEURIZATION" @default.
- W2079053823 cites W2091259400 @default.
- W2079053823 doi "https://doi.org/10.1111/j.1745-4549.2007.00130.x" @default.
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