Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature
The aim of this work was to select native Saccharomyces cerevisiae strains to conduct the alcoholic fermentation of red must at low temperature (15°C), thus producing volatile compounds that enhance the aromatic profile of young red wines. Native yeast strains were isolated from red musts and charac...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Artículo |
| Language: | Inglés |
| Published: |
2017
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/1659 https://link.springer.com/article/10.1007/s13213-011-0271-0 https://doi.org/10.1007/s13213-011-0271-0 |
Similar Items: Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature
- Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts
- Optimization of fermentation-relevant factors: A strategy to reduce ethanol in red wine by sequential culture of native yeasts
- Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines
- Genome-wide gene expression of a natural hybrid between Saccharomyces cerevisiae and S. kudriavzevii under enological conditions
- Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations
- Genomic and phenotypic comparison between similar wine yeast strains of Saccharomyces cerevisiae from different geographic origins