The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines
Ten different Saccharomyces cerevisiae strains fermented semi-synthetic musts containing a Polyphenolic and Aroma Precursor Fraction (PAF) extracted from Tempranillo grapes. Aroma compounds were studied by Gas Chromatography (GC), GC-Olfactometry and GC-Mass Spectrometry (MS), during fermentation by...
| Autores principales: | , , , , |
|---|---|
| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2021
|
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/8774 https://www.sciencedirect.com/science/article/pii/S2590157521000043 https://doi.org/10.1016/j.fochx.2021.100116 |
Ejemplares similares: The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines
- Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations
- Effect of non-wine Saccharomyces yeasts and bottle aging on the release and generation of aromas in semi-synthetic Tempranillo wines
- Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines
- Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid
- Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature
- Effect of transient thermal shocks on alcoholic fermentation performance