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Influence of Saccharomyces cerevisiae strains on general composition and sensorial properties of white wines made from Vitis vinifera cv. albariño

AuthorsVilanova de la Torre, María del Mar ; Masneuf-Pomarède, I.; Dubourdieu, Denis
KeywordsAlbariño wine
Wine composition
Saccharomyces cerevisiae
Sensorial analysis
Issue Date2005
PublisherUniversity of Zagreb
CitationFood Technology and Biotechnology 43 (1): 79- 83 (2005)
Abstract[EN] Yeast strains contribute to the oenological and sensorial characteristics of the wines they produce. The present study was performed to determine the influence of Saccharomyces cerevisiae strains on the composition and sensorial properties of Albariño wine. The must obtained from Albariño grapes was inoculated with 12 different yeast strains isolated from a single winery in Galicia, Spain. Chemical and sensorial analyses were performed on the final wines, which differed depending on the yeast strain used.
[HR]Sojevi kvasca pridonose enolo{kim i senzorskim svojstvima vina. Istra`ivanje je provedeno da bi se odredio utjecaj sojeva S. cerevisiae na sastav i senzorska svojstva vina Albariño. Mo{t dobiven od gro`|a Albariño inokuliran je s 12 razli~itih sojeva kvasca izoliranih iz jedne {panjolske vinarije u Galiciji. Kemijska i senzorska analiza provedene su na dobivenim vinima, a rezultati su ovisili o upotrijebljenom soju kvasca.
Publisher version (URL)http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=162717&lang=en
Identifiersissn: 1330-9862
e-issn: 1334-2606
Appears in Collections:(MBG) Artículos
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