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dc.contributor.authorSmith, P. M.
dc.date.accessioned2012-03-18T22:33:08Z
dc.date.available2012-03-18T22:33:08Z
dc.date.issued1995
dc.identifier.urihttps://hdl.handle.net/10182/4355
dc.description.abstractA study was conducted into the effect of varying levels of aeration and temperature on the reduction of sugar and production of alcohol in Muller Thurgau grape juice by selected yeast strains. In addition, an assessment of the suitability of combining aeration with anaerobic fermentation to produce a reduced alcohol wine with acceptable colour and taste was undertaken. Of seven yeast strains which had shown promising results at reducing sugar levels in either apple juice or orange juice, three; Pichia stipitis, Candida tropicalis and Saccharomyces cerevisiae, individually produced significant alcohol reductions when fermented at 30 °C under controlled aeration. By combining short-term controlled aeration, to reduce the sugar content of the grape juice, with anaerobic fermentation using an active dried wine yeast, wines with acceptable taste and 25 to 30% less alcohol were produced. These wines did, however, exhibit the deep golden colour indicative of oxidation.en
dc.language.isoenen
dc.publisherLincoln Universityen
dc.rights.urihttps://researcharchive.lincoln.ac.nz/page/rights
dc.subjectaerationen
dc.subjectsugar reductionen
dc.subjecttemperatureen
dc.subjectyeast strainsen
dc.subjectsensory suitabilityen
dc.subjectoxidationen
dc.subjectanaerobic fermentationen
dc.subjectlow-alcohol wineen
dc.subjectaerobic fermentationen
dc.titleBiological processes for the reduction of alcohol in winesen
dc.typeDissertationen
thesis.degree.grantorLincoln Universityen
thesis.degree.levelMastersen
thesis.degree.nameMaster of Applied Scienceen
lu.thesis.supervisorNoonan, Mike
lu.thesis.supervisorHeatherbell, David
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciencesen
dc.subject.anzsrc070604 Oenology and Viticultureen


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