Volatile compounds contribution of Hanseniaspora guilliermondii and Hanseniaspora uvarum during red wine vinifications

This work aims to investigate the contribution of a selected non-Saccharomyces yeast species, Hanseniaspora guilliermondii, to higher alcohols, esters, fatty acids and heavy sulphur compounds composition of red wine. Red grape must vinifications of 100 l were performed and an inoculated fermentation...

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Bibliographic Details
Main Author: Moreira, N. (author)
Other Authors: Pina, C. (author), Mendes, F. (author), Couto, J.A. (author), Hogg, T. (author), Vasconcelos, I. (author)
Format: article
Language:eng
Published: 2011
Subjects:
Hanseniaspora guilliermondii
Hanseniaspora uvarum
Volite composition
Sulphur compounds
Wine
Online Access:http://hdl.handle.net/10400.14/6607
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/6607

Internet

http://hdl.handle.net/10400.14/6607

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