Changes in gluconic acid, polyols and major volatile compounds in sherry wine during aging with submerged flor yeast cultures

被引：15

作者：

Peinado, RA

Mauricio, JC

Ortega, JM

Medina, M

Moreno, J

机构：

[1] Univ Cordoba, Fac Sci, Dept Microbiol, Cordoba 14014, Spain

[2] Univ Cordoba, Fac Sci, Dept Agr Chem, Cordoba 14014, Spain

来源：

BIOTECHNOLOGY LETTERS | 2003年 / 25卷 / 22期

关键词：

biological aging; flor yeasts; gluconic acid; submerged cultures; wine;

D O I：

10.1023/B:BILE.0000003977.96510.5f

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：

The traditional biological process by which sherry wines are aged can be accelerated by using submerged Saccharomyces cerevisiae var. capensis (G1) strain cultures previously grown in glycerol. The used controlled shaking conditions raise the acetaldehyde, acetoin, and meso 2,3-butanediol contents in the wine, and increases the consumption of gluconic acid by flor yeast relative to traditional biological aging under flor yeast velum.

引用

页码：1887 / 1891

页数：5

共 9 条

[1] Changes in aroma compounds of sherry wines during their biological aging carried out by Saccharomyces cerevisiae races bayanus and capensis [J].