Improving production of aromatic compounds by indigenous yeasts in Chenin Blanc grape must
نویسندگان
چکیده
منابع مشابه
Title: “The role of yeast in grape flavor development during fermentation: The example of Sauvignon blanc”
• We know that aromatic compounds from the grapes themselves are important for quality and regional character. But whereas some varieties (like the Muscats) produce musts with similar aromas to those of the resulting wines, the musts of the majority of varieties are practically odorless. This is true for Merlot, Cabernet Sauvignon, Syrah, Sauvignon blanc, Semillon, Pinot noir, Gamay, Chardonnay...
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Thirty-seven basidiomycetous yeasts belonging to 30 species of seven genera were grown on media containing l-cysteine or l-methionine as sole nitrogen sources with the objective of evaluating volatile organic sulfur compound (VOSC) production. The headspace of yeast cultures was analyzed by the solid-phase microextraction (SPME) sampling method, and volatile compounds were quantified and identi...
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89 Introduction Baker’s yeast is used to leaven bread throughout the world and it is the type of yeast that people are most familiar with1-2. Commercial baker’s yeasts (Saccharomyces cerevisiae) are mostly used for the fermentation of modern bread making3. These yeast products contain almost 5% contaminating lactic bacteria and these bacteria play an important role in the production of flavour ...
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Oxidation and the capacity for sufficient ageing potential of white wines are constant problems for winemakers worldwide. In general, it is accepted that certain grape varieties are especially sensitive to oxidation, suggesting that some of the chemical components key to their sensory attributes are strongly modulated by oxygen exposure. Sauvignon blanc is a well-documented example of an oxygen...
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ژورنال
عنوان ژورنال: African Journal of Agricultural Research
سال: 2016
ISSN: 1991-637X
DOI: 10.5897/ajar2016.10964