Effect of fermentation, aging and thermal storage on total glycosides, phenol-free glycosides and volatile compounds of White Riesling (Vitis vinifera L.) wines

There is growing recognition of the significance of the products of glycoside hydrolysis to varietal wine aroma. White Riesling wines were produced from four strains of Saccharomyces cerevisiae. Wines underwent conventional aging or anaerobic thermal storage (20 days at 45 degrees C) either 2 or 40...

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Veröffentlicht in:	Journal of industrial microbiology & biotechnology 1999-02, Vol.22 (2), p.100-107
Hauptverfasser:	Zoecklein, B.W, Hackney, C.H, Duncan, S.E, Marcy, J.E
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids Aging Alcohol Biological and medical sciences Carbonyl compounds Chromatography Enzymes Esters Fermentation Fermented food industries food composition Food industries food microbiology food processing food quality Food science food storage Fundamental and applied biological sciences. Psychology Gas chromatography geraniol Glucose Glycosides horticultural crops linalool Mass spectrometry Phenols Saccharomyces cerevisiae Scientific imaging Studies Sulfur vinification Vitis vinifera Wines Wines and vinegars Yeast Yeasts
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