期刊
FERMENTATION-BASEL
卷 6, 期 1, 页码 -出版社
MDPI
DOI: 10.3390/fermentation6010035
关键词
Torulaspora delbrueckii; volatile compounds; nutrients
资金
- Ossian Vides y Vinos S. L [FPA1720300120]
This study was performed with the aim of characterizing the fermentative performance of three commercial strains of Torulaspora delbrueckii and their impact on the production of volatile and non-volatile compounds. Laboratory-scale single culture fermentations were performed using a commercial white grape juice. The addition of commercial nutrient products enabled us to test the yeasts under two different nutrient conditions. The addition of nutrients promoted fermentation intensity from 9% to 20 % with significant differences (p < 0.05) among the strains tested. The strain diversity together with the nutrient availability influenced the production of volatile compounds.
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