The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines

Ten different Saccharomyces cerevisiae strains fermented semi-synthetic musts containing a Polyphenolic and Aroma Precursor Fraction (PAF) extracted from Tempranillo grapes. Aroma compounds were studied by Gas Chromatography (GC), GC-Olfactometry and GC-Mass Spectrometry (MS), during fermentation by...

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Vydáno v:Food Chem X
Hlavní autoři: Denat, Marie, Pérez, Dolores, Heras, José María, Querol, Amparo, Ferreira, Vicente
Médium: Artigo
Jazyk:Inglês
Vydáno: Elsevier 2021
Témata:
Research Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC7902897/
https://ncbi.nlm.nih.gov/pubmed/33665608
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.fochx.2021.100116
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