Influence of non-saccharomyces yeasts on white dry wines
| Autor: | Poulard, Alain, Pascari, Xenia, Gaina, Boris |
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| Rok vydání: | 2014 |
| Předmět: |
yeasts
non-Saccharomyces Saccharomyces cerevisiae alcoholic fermentation kinetics of alcoholic fermentation white dry wines non-Saccharomyces kinetics of alcoholic fermentation alcoholic fermentation jel:Q00 digestive oral and skin physiology ddc:330 yeasts food and beverages Saccharomyces cerevisiae jel:Q19 white dry wines |
| Popis: | It was demonstrated a positive action of the non-Saccharomyces yeasts on the organoleptic properties of wines. Also, their participation in fermentation process did not involve an excessive accumulation of volatile acidity or other taste and aroma defects. The involvement of the non-Saccharomyces yeasts in practical oenology that keeps on recent achievements in oenological biotechnologies allow an increase of aromatic intensity (floral, fruitful etc.) in varietal wines and preserve the varietal identity of obtained wines. |
| Databáze: | OpenAIRE |
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