期刊
FOOD CHEMISTRY
卷 78, 期 1, 页码 57-61出版社
ELSEVIER SCI LTD
DOI: 10.1016/S0308-8146(01)00361-2
关键词
fermentation; Saccharomyces cerevisiae; must oxygenation; higher alcohols; esters
Saccharomyces cerevisiae, races cerevisiae and capensis were used to carry out fermentations of grape musts with and without initial oxygen, in order to study changes in the production of higher alcohols and esters. After fermentation of the musts without initial oxygen, both yeast races produced lesser concentrations of the earlier-mentioned compounds than those obtained for the musts fermented with initial oxygenation. However a better ratio between these two types of compounds was achieved in the must without initial oxygen, so a treatment eliminating the oxygen of the must could be used to improve the sensory properties of the resulting wine. (C) 2002 Published by Elsevier Science Ltd.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据