Add to ORKGThe aim of this study is to determine specific enological characteristics of Saccharomyces paradoxus species, potential differences in production of volatile components between Saccharomyces paradoxus and Saccharomyces cerevisiae strains and their influence on final wine quality. Samples of young wine were analysed for higher alcohols, fatty acids and volatile esters. At the same time wines were subjected to sensory evaluation. The results showed a notable influence of Saccharomyces paradoxus strain RO88 on chemical and sensory properties of Gewürtztraminer wine and indicated some differences between Saccharomyces paradoxus and Saccharomyces cerevisiae species
The present study investigated chemical and sensory properties of Malvasia delle Lipari DOC (Denomin...
The specific impact of the yeast strain on the wine flavour and aroma has not been well characterise...
The perception of the taste and aroma of wine is the result of many interactions between a large num...
The aim of this study is to determine specific enological characteristics of Saccharomyces paradoxus...
Seven indigenous yeast strains of Saccharomyces paradoxus previously isolated and identified using m...
The aim of this study is to evaluate the influence of yeast strains on the composition and sensory q...
The aroma of wine can be classified accordingly to its origin, in varietal aroma, pre-fermentative a...
aroma; flavor; fermentation; domestication; yeast. The budding yeast Saccharomyces cerevisiae is the...
The main objective of this study was to investigate the effect of different Saccharomyces cerevisiae...
: Wine is a highly complex mixture of components with different chemical natures. These components l...
The aroma characteristics of wines from four Vitis vinifera grape varieties (‘Cabernet sauvignon’, ‘...
Nine non-Saccharomyces yeasts belonging to 6 species (Torulaspora delbrueckii, Metschnikowia pulcher...
The aromatic complexity of a wine is mainly influenced by the interaction between grapes and ferment...
The type of yeast strain used for wine alcoholic fermentation dramatically affects its final volatil...
There is a lack of studies evaluating the metabolic contribution of non-Saccharomyces yeasts in earl...
The present study investigated chemical and sensory properties of Malvasia delle Lipari DOC (Denomin...
The specific impact of the yeast strain on the wine flavour and aroma has not been well characterise...
The perception of the taste and aroma of wine is the result of many interactions between a large num...
The aim of this study is to determine specific enological characteristics of Saccharomyces paradoxus...
Seven indigenous yeast strains of Saccharomyces paradoxus previously isolated and identified using m...
The aim of this study is to evaluate the influence of yeast strains on the composition and sensory q...
The aroma of wine can be classified accordingly to its origin, in varietal aroma, pre-fermentative a...
aroma; flavor; fermentation; domestication; yeast. The budding yeast Saccharomyces cerevisiae is the...
The main objective of this study was to investigate the effect of different Saccharomyces cerevisiae...
: Wine is a highly complex mixture of components with different chemical natures. These components l...
The aroma characteristics of wines from four Vitis vinifera grape varieties (‘Cabernet sauvignon’, ‘...
Nine non-Saccharomyces yeasts belonging to 6 species (Torulaspora delbrueckii, Metschnikowia pulcher...
The aromatic complexity of a wine is mainly influenced by the interaction between grapes and ferment...
The type of yeast strain used for wine alcoholic fermentation dramatically affects its final volatil...
There is a lack of studies evaluating the metabolic contribution of non-Saccharomyces yeasts in earl...
The present study investigated chemical and sensory properties of Malvasia delle Lipari DOC (Denomin...
The specific impact of the yeast strain on the wine flavour and aroma has not been well characterise...
The perception of the taste and aroma of wine is the result of many interactions between a large num...