Discrimination of sweet wines partially fermented by two osmo-ethanol-tolerant yeasts by gas chromatographic analysis and electronic nose

Food Chemistry

Volumn 127, Issue 3, 2011, Pages 1391-1396

  García Martínez, Teresa ^a   Bellincontro, Andrea ^b   De Lerma, María De Las Nieves López ^a   Peinado, Rafael Andrés ^a   Mauricio, Juan Carlos ^a   Mencarelli, Fabio ^b   Moreno, Juan José ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

^b TUSCIA UNIVERSITY   (Italy)

Author keywords

Electronic nose; Osmotolerant yeasts; Partial fermentation; Polyols; Sweet wine; Volatile compounds

Indexed keywords

ELECTRONIC NOSE; OSMO-TOLERANT YEAST; PARTIAL FERMENTATION; SWEET WINE; VOLATILE COMPOUNDS;

ARTIFICIAL ORGANS; CARBONYL COMPOUNDS; CARBONYLATION; CHROMATOGRAPHIC ANALYSIS; ETHANOL; FERMENTATION; GAS CHROMATOGRAPHY; GLYCEROL; SUGARS; VOLATILE ORGANIC COMPOUNDS; WINE; YEAST;

PRINCIPAL COMPONENT ANALYSIS;

2,3 BUTANEDIOL; ACETALDEHYDE; ACETIC ACID; ACETIC ACID ETHYL ESTER; ACETOIN; ALCOHOL; GLYCEROL; ISOBUTANOL; ISOPENTYL ALCOHOL; METHANOL; PHENETHYL ALCOHOL; PROPANOL; TARTARIC ACID;

ACIDITY; ANALYTIC METHOD; ARTICLE; CHEMICAL ANALYSIS; CONTROLLED STUDY; ELECTRONIC NOSE; FERMENTATION TECHNIQUE; FERMENTED PRODUCT; FUNGAL STRAIN; GAS CHROMATOGRAPHY; NONHUMAN; PRINCIPAL COMPONENT ANALYSIS; SACCHAROMYCES CEREVISIAE; WINE; YEAST;

SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 79952533306     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.01.130     Document Type: Article

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