Search results for " autochthonous yeast starter"

showing 1 items of 1 documents

Metabolomic by 1H NMR Spectroscopy Differentiates “Fiano Di Avellino” White Wines Obtained with Different Yeast Strains

2013

We employed (1)H NMR spectroscopy to examine the molecular profile of a white "Fiano di Avellino" wine obtained through fermentation by either a commercial or a selected autochthonous Saccharomyces cerevisiae yeast starter. The latter was isolated from the same grape variety used in the wine-making process in order to strengthen the relationship between wine molecular quality and its geographical origin. (1)H NMR spectra, where water and ethanol signals were suppressed by a presaturated T1-edited NMR pulse sequence, allowed for definition of the metabolic content of the two differently treated wines. Elaboration of NMR spectral data by multivariate statistical analyses showed that the two d…

Magnetic Resonance SpectroscopySettore AGR/13 - Chimica AgrariaWineBiologyMetabolomicsYeastsMetabolomicsVitisFood scienceWinemakingWineEthanoldigestive oral and skin physiologyfood and beveragesPulse sequenceGeneral ChemistryNuclear magnetic resonance spectroscopyYeastBiochemistryFermentationProton NMRFermentationnuclear magnetic resonance T1-filtered spectra autochthonous yeast starter “Fiano di Avellino” white wine metabolomic chemometric techniquesGeneral Agricultural and Biological SciencesSettore AGR/16 - Microbiologia AgrariaJournal of Agricultural and Food Chemistry
researchProduct