Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae

Food Chemistry

Volumn 141, Issue 3, 2013, Pages 2513-2521

  Medina, K ^a   Boido, E ^a   Farina L ^a   Gioia, O ^b   Gomez, M E ^b   Barquet, M ^c   Gaggero, C ^c   Dellacassa, E ^a   Carrau, F ^a,b  

^a UNIVERSIDAD DE LA REPÚBLICA   (Uruguay)

^b Health Division   (Uruguay)

^c INSTITUTO DE INVESTIGACIONES BIOLÓGICAS CLEMENTE ESTABLE   (Uruguay)

Author keywords

Fermentation; Hanseniaspora vineae; Mixed cultures; Non Saccharomyces; Wine aroma

Indexed keywords

AMINES; CHEMICAL ANALYSIS; CHEMICAL COMPOUNDS; FATTY ACIDS; FERMENTATION; FRUITS; GLYCEROL; ODORS; WINE; YEAST;

CHARACTERISTIC DIFFERENCE; HANSENIASPORA VINEAE; MIXED CULTURES; NON-SACCHAROMYCES; NOVEL YEAST STRAINS; SACCHAROMYCES CEREVISIAE STRAINS; SPONTANEOUS FERMENTATION; WINE AROMAS;

SENSORY ANALYSIS;

ACETIC ACID DERIVATIVE; BIOGENIC AMINE; CARBOXYLIC ACID; ESTER; FLAVORING AGENT; GLYCEROL;

APPLE; ARTICLE; CITRUS FRUIT; CONCENTRATION (PARAMETERS); CYTOLYSIS; FERMENTATION; FLAVOR; FUNGAL STRAIN; GENETIC IDENTIFICATION; GRAPE MUST; GUAVA; HANSENIASPORA; HANSENIASPORA VINEAE; INOCULATION; NONHUMAN; PEAR; SACCHAROMYCES CEREVISIAE; SENSORY ANALYSIS; STRAIN IDENTIFICATION; WINE; YEAST;

HANSENIASPORA VINEAE; MALUS X DOMESTICA; PSIDIUM; PYRUS; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 84879214476     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.04.056     Document Type: Article

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