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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Bibliographic Details
Main Author: Leça, João Micael (author)
Other Authors: Pereira, Vanda (author), Miranda, Andreia (author), Vilchez, José Luís (author), Malfeito-Ferreira, Manuel (author)
Format: article
Language:eng
Published: 2021
Subjects:
non-Saccharomyces yeasts
ethyl carbamate
urea
citrulline
arginine
fortified wine
Online Access:http://hdl.handle.net/10400.5/21467
Country:Portugal
Oai:oai:www.repository.utl.pt:10400.5/21467

Internet

http://hdl.handle.net/10400.5/21467

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