The impact of acetate metabolism on yeast fermentative performance and wine quality: reduction of volatile acidity of grape musts and wines

Acetic acid is the main component of the volatile acidity of grape musts and wines. It can be formed as a byproduct of alcoholic fermentation or as a product of the metabolism of acetic and lactic acid bacteria, which can metabolize residual sugars to increase volatile acidity. Acetic acid has a neg...

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Detalhes bibliográficos
Autor principal: Moura, A. Vilela (author)
Outros Autores: Schuller, Dorit Elisabeth (author), Faia, A. Mendes (author), Silva, Rui D. (author), Chaves, S. R. (author), Sousa, Maria João (author), Côrte-Real, Manuela (author)
Formato: article
Idioma:eng
Publicado em: 2011
Assuntos:
Yeast
Acetic acid
Metabolism
Wine
Volatile acidity
Deacidification
Science & Technology
Texto completo:http://hdl.handle.net/1822/13499
País:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/13499

Texto Completo

http://hdl.handle.net/1822/13499

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