Effect of gluconic acid consumption during simulation of biological aging of sherry wines by a flor yeast strain on the final volatile compounds

被引：27

作者：

Peinado, RA

Moreno, JJ

Ortega, JM

Mauricio, JC

机构：

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

[2] Univ Cordoba, Dept Quim Agricola & Edafol, Cordoba 14014, Spain

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2003年 / 51卷 / 21期

关键词：

gluconic acid; flor yeast; wine; volatile compounds;

D O I：

10.1021/jf034512j

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Flor yeast Saccharomyces cerevisiae (capensis G1) strain assimilates gluconic acid during the aerobic biological aging process of sherry wines and exerts significant changes on the final volatile compounds of wines, especially a decrease in volatile acidity and butanoic, isobutanoic, 2-methylbutanoic, and 3-methylbutanoic acids. This decrease may have a favorable effect on the quality of sherry wines.

引用

页码：6198 / 6203

页数：6

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