Fermentative aroma compounds and sensory profiles of Godello and Albariño wines as influenced by Saccharomyces cerevisiae yeast strains

BACKGROUND Yeasts responsible for fermentation have an important repercussion on wine quality. This study presents the influence of two autochthonous strains of Saccharomyces cerevisiae (XG1 and XG3), a commercial yeast (QA23) and spontaneous fermentation on the chemical and sensory properties of wi...

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Veröffentlicht in:	Journal of the science of food and agriculture 2013-08, Vol.93 (11), p.2849-2857
Hauptverfasser:	Blanco, Pilar, Mirás-Avalos, José Manuel, Pereira, Esteban, Orriols, Ignacio
Format:	Artikel
Sprache:	eng
Schlagworte:	Alcohols chemical composition Enzyme kinetics Fatty acids Fermentation Food science Humans Saccharomyces cerevisiae Saccharomyces cerevisiae - classification Saccharomyces cerevisiae - metabolism Sensation sensory analysis Spontaneous Strain Vitaceae Volatile Organic Compounds - chemistry white wine Wine - standards Wines Yeast yeast strain
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