Characterization of differences in the formation of volatiles during fermentation within synthetic and grape musts by wild Saccharomyces strains

Authors
Ubeda, J Briones, A
Citation
J. Ubeda et A. Briones, Characterization of differences in the formation of volatiles during fermentation within synthetic and grape musts by wild Saccharomyces strains, LEBENSM-WIS, 33(6), 2000, pp. 408-414
Citations number
21
Categorie Soggetti
Food Science/Nutrition
Journal title
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
ISSN journal
00236438 → ACNP
Volume
33
Issue
6
Year of publication
2000
Pages
408 - 414
Database
ISI
SICI code
0023-6438(2000)33:6<408:CODITF>2.0.ZU;2-H
Abstract
The composition of wines made from synthetic and grape musts using various strains of the genus Saccharomyces was studied. for each wine, 30, volatile components were analysed by GC, and Principal Component Analysis was run o n the results. Both types of must exhibited differences in certain variable s, such as acetaldehyde and butyric acid, isobutyric acid, capric acid, and 9-decenoic acid. (C) 2000 Academic Press.