Volatile composition of Vernaccia di Oristano sherry-Like wine as affected by biological ageing

Journal of the Science of Food and Agriculture

Volumn 70, Issue 1, 1996, Pages 44-50

  Galletti, Guido C ^a   Carnacini, Alberta ^a   Antonelli, Andrea ^b   Farris, Giovanni A ^c  

^a UNIVERSITY MEDITERRANEA OF REGGIO CALABRIA   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

^c UNIVERSITY OF SASSARI   (Italy)

Author keywords

Flavour analysis; Gas chromatography mass spectrometry; Saccharomyces cerecisiae var bayanus; Saccharomyces cerevisiae var prostoserdovii; Sherry; Vernaccia di Oristano

Indexed keywords

EID: 0008038931     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199601)70:1<44::AID-JSFA459>3.0.CO;2-F     Document Type: Article

References (7)

1. AOAC 1984 Alcohols (Higher) and Ethyl Acetate in Distilled Liquors (9.091) AOAC, Washington, DC, USA, p. 184.
2. Brock M L, Kepner R E, Webb DA 1984 Comparison of volatiles in a Palomino wine and a submerged culture flor sherry. Am J Enol Vitic 35 151-155.
3. Casas, J F 1967 Procedes d'elaboration des vins de Xerez. In: Fermentations et Vinifications (Vol 2). INRA, Paris, France, pp. 495-508.
4. Criddle W J, Goswell R W, Williams M A 1983 The chemistry of sherry maturation. II. An investigation of the volatile components present in 'standard' sherry base wine. Am J Enol Vitic 34 61-71.
5. Farris G A, Fatichenti F, Deiana P, Ceccarelli S 1978 L'influenza della temperatura sull'accumulo di acetaldeide da parte di Saccharomyces prostoserdovii in fase flor. Riv Vitic Enol 31 129-142.
6. Fatichenti F, Capriotti A, Melis P 1972 Indagini micro-biologiche sulla Vernaccia sarda. Nota 2: i lieviti del flor nella Cantina Sociale della Vernaccia di oristano. Vini d'Italia 14 391-393.
7. Fatichenti F, Farris G A 1973 Indagini microbiologiche sulla Vernaccia di Oristano. Nota 3: i lieviti flor nelle zone di Baratili, Cabras, Oristano, Riola, San Vero Mills e Zeddiani. Vini d'Italia 15 136-138.