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...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food science Vol. 61; no. 6; pp. 1247 - 1250
Main Authors: Gil, J.V, Mateo, J.J, Jimenez, M, Pastor, A, Huerta, T
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
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
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
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