Impact of indigenous non-saccharomyces yeasts isolated from Madeira Island vineyards on the formation of ethyl carbamate in the aging of fortified wines

The impact of selected non-Saccharomyces yeasts on the occurrence of ethyl carbamate (EC) was evaluated. Hanseniaspora uvarum, Starmerella bacillaris, Pichia terricola, Pichia fermentans and Pichia kluyveri isolated from Madeira Island vineyards were inoculated in Tinta Negra musts. Urea, citrulline...

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Detalhes bibliográficos
Autor principal: Leça, João Micael (author)
Outros Autores: Pereira, Vanda (author), Miranda, Andreia (author), Vilchez, José Luis (author), Malfeito-Ferreira, Manuel (author), Marques, José Carlos (author)
Formato: article
Idioma:eng
Publicado em: 2021
Assuntos:
Non-Saccharomyces yeasts
Ethyl carbamate
Urea
Citrulline
Arginine
Fortified wine
.
Escola Superior de Tecnologias e Gestão
Faculdade de Ciências Exatas e da Engenharia
Texto completo:http://hdl.handle.net/10400.13/3720
País:Portugal
Oai:oai:digituma.uma.pt:10400.13/3720

Texto Completo

http://hdl.handle.net/10400.13/3720

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