Contribution of different yeasts isolated from musts of Monastrell grapes to the aroma of wine
JJ Mateo, M Jimenez, T Huerta, A Pastor - International Journal of Food …, 1991 - Elsevier
JJ Mateo, M Jimenez, T Huerta, A Pastor
International Journal of Food Microbiology, 1991•ElsevierVolatile substances of wines obtained by fermentation of musts from 'Monastrell'grapes
(Alicante, Spain) was studied for yeast isolated from such musts. The results of the statistical
treatment performed show the importance of yeasts of low fermentative power, particulary
Kloeckera apiculata, in the production of volatile substances. Saccharomyces cerevisiae var.
chevalieri was found to be the most important yeast of high fermentative power.
(Alicante, Spain) was studied for yeast isolated from such musts. The results of the statistical
treatment performed show the importance of yeasts of low fermentative power, particulary
Kloeckera apiculata, in the production of volatile substances. Saccharomyces cerevisiae var.
chevalieri was found to be the most important yeast of high fermentative power.
Abstract
Volatile substances of wines obtained by fermentation of musts from ‘Monastrell’ grapes (Alicante, Spain) was studied for yeast isolated from such musts. The results of the statistical treatment performed show the importance of yeasts of low fermentative power, particulary Kloeckera apiculata, in the production of volatile substances. Saccharomyces cerevisiae var. chevalieri was found to be the most important yeast of high fermentative power.
Elsevier
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