2024-03-28T13:19:25Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/449472021-10-27T13:15:43Zcom_10261_11com_10261_6col_10261_264
00925njm 22002777a 4500
dc
Vilanova de la Torre, María del Mar
author
Masneuf-Pomarède, I.
author
2005
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%.
Italian Journal of Food Science, 17 (2): 221-227 (2005)
1120-1770
http://hdl.handle.net/10261/44947
Albariño wine
Alcoholic fermentation
Saccharomyces cerevisiae
Volatile composition
Effect of three Saccharomyces cerevisiae strains on the volatile composition of albariño wines