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

AuthorsVilanova de la Torre, María del Mar ; Masneuf-Pomarède, I.
KeywordsAlbariño wine
Alcoholic fermentation
Saccharomyces cerevisiae
Volatile composition
Issue Date2005
PublisherChiriotti Editori
CitationItalian Journal of Food Science, 17 (2): 221-227 (2005)
AbstractMust 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%.
Publisher version (URL)http://www.chiriotti.it
Appears in Collections:(MBG) Artículos
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