Effect of three Saccharomyces cerevisiae strains on the volatile composition of albariño wines

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Título:	Effect of three Saccharomyces cerevisiae strains on the volatile composition of albariño wines
Autor:	Vilanova de la Torre, María del Mar CSIC ORCID ; Masneuf-Pomarède, I.
Palabras clave:	Albariño wine Alcoholic fermentation Saccharomyces cerevisiae Volatile composition
Fecha de publicación:	2005
Editor:	Chiriotti Editori
Citación:	Italian Journal of Food Science, 17 (2): 221-227 (2005)
Resumen:	Must obtained from Vitis vinifera L. cv Albariño grapes was inoculated with three strains of Saccharomyces cerevisiae (Asln1, Asln2 and Asln20) and fermented under identical conditions. Standard chemical analyses were carried out on the final wines and volatile compounds were analysed by gas chromatography. Statistical analysis of the data obtained by the latter technique showed that the wines produced differed depending on the yeast strain used. The formation of alcohols,esters and isoamyl acetate by Asln1, Asln2 and Asln20 differed significantly (P<0.05). The probability associated with the differences for isobutanol and isoamyl alcohol was 99.9%.
Versión del editor:	http://www.chiriotti.it
URI:	http://hdl.handle.net/10261/44947
ISSN:	1120-1770
Aparece en las colecciones:	(MBG) Artículos