THE TRANSFORMATION OF ORGANIC-ACIDS IN VERNACCIA WINE DURING FLOR FORMATION

被引：6

作者：

FARRIS, GA

DEIANA, P

BUDRONI, M

CABRAS, P

SPANEDDA, L

TUBEROSO, C

机构：

[1] UNIV CAGLIARI,IST CHIM FARMACEUT TOSSICOL & APPLICATA,I-09100 CAGLIARI,ITALY

[2] UNIV SASSARI,IST MICROBIOL AGR & TECN,I-07100 SASSARI,ITALY

[3] UNIV CAGLIARI,IST MERCEOL,I-09100 CAGLIARI,ITALY

来源：

JOURNAL OF FERMENTATION AND BIOENGINEERING | 1991年 / 72卷 / 02期

关键词：

D O I：

10.1016/0922-338X(91)90326-C

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Three strains of Saccharomyces cerevisiae were used to study the transformations of organic acids in the Vernaccia wine during flor formation. All strains exhibited similar behaviour, differing only in the activity rate. Lactic acid was completely degraded, while malic, alpha-ketoglutaric and fumaric acids were formed. An analysis of the chromatograms showed the presence of some quantitatively significant unidentified acids.

引用

页码：138 / 140

页数：3