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

被引：0

作者：

Vilanova, M

Masneuf-Pomarède, I

Dubourdieu, D

机构：

[1] CSIC, Mision Biol Galicia, E-36080 Pontevedra, Spain

[2] ENITA Bordeaux 1, FR-33175 Gradignan, France

[3] Fac Oncol Bordeaux, FR-33400 Talence, France

来源：

FOOD TECHNOLOGY AND BIOTECHNOLOGY | 2005年 / 43卷 / 01期

关键词：

Albarino wine; Galicia; wine composition; Saccharomyces cerevisiae; sensorial analysis;

D O I：

暂无

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

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 Albarino wine. The must obtained from Albarino 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.

引用

页码：79 / 83

页数：5

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