ISJ Theoretical & Applied Science 04(120) 2023

Philadelphia, USA

Khositashvili, M., Kotorashvili, L., Ormotsadze, M., & Buishvili, G.

Study of fungicides in wine and lees.

Full Article: PDF

Scientific Object Identifier: http://s-o-i.org/1.1/TAS-04-120-51

DOI: https://dx.doi.org/10.15863/TAS.2023.04.120.51

Language: English

Citation: Khositashvili, M., Kotorashvili, L., Ormotsadze, M., & Buishvili, G. (2023). Study of fungicides in wine and lees. ISJ Theoretical & Applied Science, 04 (120), 269-272. Soi: http://s-o-i.org/1.1/TAS-04-120-51 Doi: https://dx.doi.org/10.15863/TAS.2023.04.120.51

Pages: 269-272

Published: 30.04.2023

Abstract: The effects of different concentrations of fungicides on the reproduction of yeasts and the quality of alcoholic fermentation were studied. Depending on the different concentrations of used fungicides, alcoholic fermentation of experimental samples is conducted with varying intensities. In the case of spontaneous yeast, the weight of emitted CO2 (g) is always high. This indicates that alcoholic fermentation occurs with vigor in these samples. And with the samples where fungicide was added, alcoholic fermentation didn’t develop. When spontaneous yeast was used, we got less sugar in all the samples and in comparison, with samples with fungicides. This means that toxic substances affected yeast development and fermentation processes.

Key words: Yeast, fungicide, lees, chromatography.