Yeast strain effect on the concentration of major volatile compounds and sensory profile of wines from Vitis vinifera var. Treixadura

World Journal of Microbiology and Biotechnology

Volumn 27, Issue 4, 2011, Pages 925-932

  Cortes S ^a   Blanco, P ^a  

^a Estacion de Viticultura e Enoloxia de Galicia EVEGA   (Spain)

Author keywords

Odour activity value; Saccharomyces cerevisiae strains; Sensory analysis; Treixadura wines; Volatile compounds

Indexed keywords

ODOUR ACTIVITY VALUE; SACCHAROMYCES CEREVISIAE STRAINS; SENSORY ANALYSIS; TREIXADURA WINES; VOLATILE COMPOUNDS;

ESTERIFICATION; ESTERS; ETHANOL; GLYCEROL; STRAIN; VOLATILE FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS; WINE;

YEAST;

SACCHAROMYCES CEREVISIAE; VITACEAE; VITIS; VITIS VINIFERA;

EID: 79952574332     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-010-0535-z     Document Type: Article

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