The impact of some commercial yeast strains on aroma compounds and sensorial analysis on two white wine varieties made in PGI Dealurile Olteniei, Romania

Author： Grigorica Liviu-Gabriel  

Publisher： Edp Sciences

E-ISSN： 2117-4458|9|issue|02006-02006

ISSN： 2117-4458

Source： Bio Web of conference, Vol.9, Iss.issue, 2017-07, pp. : 02006-02006

Access to resources Favorite

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Aroma Volatile Compounds from Two Fresh Pineapple Varieties in China

By Zheng Liang-Yong   Sun Guang-Ming   Liu Yu-Ge   Lv Ling-Ling   Yang Wen-Xiu   Zhao Wei-Feng   Wei Chang-Bin  

International Journal of Molecular Sciences, Vol. 13, Iss. 6, 2012-06 ,pp. : 7383-7392

MDPI

Access to resources Recommend Favorite

Impact of yeast starter formulations on the production of volatile compounds during wine fermentation

By  

YEAST, Vol. 32, Iss. 1, 2015-01 ,pp. : 245-256

John Wiley & Sons Inc

Access to resources Recommend Favorite

The Interaction of Two Saccharomyces cerevisiae Strains Affects Fermentation-Derived Compounds in Wine

By Gustafsson Frida S.   Jiranek Vladimir   Neuner Marissa   Scholl Chrystal M.   Morgan Sydney C.   Durall Daniel M.  

Fermentation, Vol. 2, Iss. 2, 2016-03 ,pp. : 9-9

MDPI

Access to resources Recommend Favorite

Two O-methyltransferases involved in the biosynthesis of methoxypyrazines: grape-derived aroma compounds important to wine flavour

By Dunlevy Jake   Soole Kathleen   Perkins Michael   Dennis Eric   Keyzers Robert   Kalua Curtis   Boss Paul  

Plant Molecular Biology, Vol. 74, Iss. 1-2, 2010-09 ,pp. : 77-89

Springer Publishing Company

Access to resources Recommend Favorite

From Sugar of Grape to Alcohol of Wine: Sensorial Impact of Alcohol in Wine

By Jordão António M.   Vilela Alice   Cosme Fernanda  

Beverages, Vol. 1, Iss. 4, 2015-11 ,pp. : 292-310

MDPI

Access to resources Recommend Favorite