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...

Full description

Bibliographic Details
Main Author: Moura, A. Vilela (author)
Other Authors: Schuller, Dorit Elisabeth (author), Faia, A. Mendes (author), Silva, Rui D. (author), Chaves, S. R. (author), Sousa, Maria João (author), Côrte-Real, Manuela (author)
Format: article
Language:eng
Published: 2011
Subjects:
Yeast
Acetic acid
Metabolism
Wine
Volatile acidity
Deacidification
Science & Technology
Online Access:http://hdl.handle.net/1822/13499
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/13499

Internet

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

Similar Items