Aroma compounds in wine as influenced by apiculate yeasts
Aroma compounds of wines resulting from fermentation of sterile grape musts from Monastrell variety inoculated with pure and mixed cultures of apiculate and Saccharomyces yeasts, were isolated and analyzed by gas chromatography with flame ionization and mass spectrometry. Samples fermented with mixe...
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Published in: | Journal of food science Vol. 61; no. 6; pp. 1247 - 1250 |
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Main Authors: | , , , , |
Format: | Journal Article |
Language: | English |
Published: |
Oxford, UK
Blackwell Publishing Ltd
01-11-1996
Institute of Food Technologists Wiley Subscription Services, Inc |
Subjects: | |
Online Access: | Get full text |
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Summary: | Aroma compounds of wines resulting from fermentation of sterile grape musts from Monastrell variety inoculated with pure and mixed cultures of apiculate and Saccharomyces yeasts, were isolated and analyzed by gas chromatography with flame ionization and mass spectrometry. Samples fermented with mixed cultures produced a higher concentration of selected compounds and higher total amounts of alcohols and acids, in contrast with wines produced with pure cultures of Saccharomyces spp. Apiculate yeasts are important in the chemical composition and quality of wine |
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Bibliography: | Q04 1997060654 Q02 istex:033E15DABEF0AC095CC2DFB792FCBCFD82E78E50 ark:/67375/WNG-S37FXW4L-T ArticleID:JFDS1247 |
ISSN: | 0022-1147 1750-3841 |
DOI: | 10.1111/j.1365-2621.1996.tb10971.x |