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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Dades bibliogràfiques
Publicat a:Food Chem X
Autors principals: Denat, Marie, Pérez, Dolores, Heras, José María, Querol, Amparo, Ferreira, Vicente
Format: Artigo
Idioma:Inglês
Publicat: Elsevier 2021
Matèries:
Research Article
Accés en línia: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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