Function of yeast species and strains in wine flavour

The diversity and the composition of the yeast micropopulation significantly contribute to the sensory characteristics of wine. The growth of each wine yeast species is characterized by a specific metabolic activity, which determines concentrations of flavour compounds in the final wine. However, it...

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Veröffentlicht in:	International journal of food microbiology 2003-09, Vol.86 (1), p.169-180
Hauptverfasser:	Romano, P., Fiore, C., Paraggio, M., Caruso, M., Capece, A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Ecosystem Fermentation Fermented food industries Food industries Food Microbiology Fundamental and applied biological sciences. Psychology Hydrogen-Ion Concentration Industrial Microbiology Non- Saccharomyces yeasts Saccharomyces cerevisiae Species Specificity Strain diversity Taste Wine - microbiology Wine flavour Wines and vinegars Yeasts - growth & development Yeasts - metabolism Yeasts - physiology
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