Profile of higher alcohols in fruit wines produced by different Saccharomyces cerevisiae

Higher alcohols are secondary yeast metabolites, and can have both positive and negative impacts on the aroma and flavour of wine. Concentrations lower than 300 mg/l of higher alcohols contribute to the aroma, while concentrations above 400 mg/l negatively influence the wine quality. The formation o...

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Bibliographic Details
Main Author: Duarte, Whasley F. (author)
Other Authors: Dragone, Giuliano (author), Dias, Disney R. (author), Oliveira, J. M. (author), Teixeira, J. A. (author), Schwan, Rosane F. (author)
Format: conferenceObject
Language:eng
Published: 2009
Subjects:
Saccharomyces cerevisiae
Higher alcohols
Fruit wine
Online Access:http://hdl.handle.net/1822/33341
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/33341

Internet

http://hdl.handle.net/1822/33341

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