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Comparison of Wine Aroma Compounds Produced by Saccharomyces paradoxus and Saccharomyces cerevisiae Strains

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اقرأ أكثر حفظ في قائمتي
  • معلومة اضافية
    • بيانات النشر:
      University of Zagreb Faculty of Food Technology and Biotechnology, 2002.
    • الموضوع:
      2002
    • Collection:
      LCC:Biotechnology
      LCC:Food processing and manufacture
    • نبذة مختصرة :
      The aim of this study is to determine specific enological characteristics of Saccharomyces paradoxus species, potential differences in production of volatile components between Saccharomyces paradoxus and Saccharomyces cerevisiae strains and their influence on final wine quality. Samples of young wine were analysed for higher alcohols, fatty acids and volatile esters. At the same time wines were subjected to sensory evaluation. The results showed a notable influence of Saccharomyces paradoxus strain RO88 on chemical and sensory properties of Gewürtztraminer wine and indicated some differences between Saccharomyces paradoxus and Saccharomyces cerevisiae species.
    • File Description:
      electronic resource
    • ISSN:
      1330-9862
      1334-2606
    • Relation:
      http://hrcak.srce.hr/file/262995; https://doaj.org/toc/1330-9862; https://doaj.org/toc/1334-2606
    • الرقم المعرف:
      edsdoj.770781dbec7a49539f278053414adf21