Evaluation of the formation of volatiles and sensory characteristics in the industrial production of white wines using different commercial strains of the genus Saccharomyces

被引：5

作者：

Iranzo, JFU ^{[1
]}

Magaña, FG ^{[1
]}

Viñas, MAG ^{[1
]}

机构：

[1] Univ Castilla La Mancha, Escuela Ingn Tecn Agriola, Ciudad Real 13071, Spain

来源：

FOOD CONTROL | 2000年 / 11卷 / 02期

关键词：

Saccharomyces; wine-making; alcoholic fermentation; volatiles; sensory characteristics;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

The composition of white wines produced industrially from natural grape musts using pure or mixed cultures of various commercially available yeast strains of the genus Saccharomyces, inoculated directly or by the pied de cuve method was studied. For each wine sample six chemical parameters were analysed by GC and a further six by conventional methods, and Principal Component Analysis was performed. Differences in certain of those parameters appeared to be related to the sensory attributes of the wines. (C) 2000 Elsevier Science Ltd. All rights reserved.

引用

页码：143 / 147

页数：5

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