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RESEARCH PRODUCT
Aroma compounds in wine as influenced by apiculate yeasts
José-vicente GilJ.j. MateoAgustín PastorT. HuertaMisericordia Jiménezsubject
WineFermentation starterbiologyChemistryOrganolepticfood and beveragesbiology.organism_classificationSaccharomycesYeast in winemakingFermentationFood scienceAromaFlavorFood Sciencedescription
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.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 1996-11-01 |