Fermentative aroma in wines from Vitis vinifera cv. Kalecik karasi in relation with inoculation with selected dry yeasts

被引：0

作者：

Nurgel, C ^{[1
]}

Erten, H ^{[1
]}

Canbas, A ^{[1
]}

Cabaroglu, T ^{[1
]}

Selli, S ^{[1
]}

机构：

[1] Cukurova Univ, Fac Agr, Dept Food Engn, TR-01330 Adana, Turkey

来源：

JOURNAL INTERNATIONAL DES SCIENCES DE LA VIGNE ET DU VIN | 2003年 / 37卷 / 03期

关键词：

winemaking; yeast inoculation; volatile compounds; Kalecik karasi cv;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study was carried out to investigate the effect of addition of selected S. cerevisiae yeasts on cv. Kalecik karasi wines. Kalecik karasi grown in Middle Anatolia is a native grape variety of Vitis vinifera. Inoculation with the selected yeasts produced higher amounts of ethanol compared to spontaneous fermentation and repressed the non-Saccharomyces yeasts earlier. The total concentration of flavour compounds increased by using selected wine yeasts. Higher alcohols were abundant compounds and isoamyl alcohol levels varied from 75 to 132 mg/l. The addition of S. cerevisiae yeasts produced higher concentrations of 4-vinyl phenol and isoamyl acetate. Wines were also analysed by sensory evaluation. Those obtained with selected yeasts differed from the control wine in triangle test. The most preferred wine was the one produced by commercial S. cerevisiae in the ranking test.

引用

页码：155 / 161

页数：7

共 46 条

[41] Application of Anti-Transpirant to Control Sugar Accumulation in Grape Berries and Alcohol Degree in Wines Obtained from Thinned and Unthinned Vines of cv. Falanghina (Vitis vinifera L.)
Di Vaio, Claudio
Villano, Clizia
Lisanti, Maria Tiziana
Marallo, Nadia
Cirillo, Aurora
Di Lorenzo, Rosario
Pisciotta, Antonino
AGRONOMY-BASEL, 2020, 10 (03):
[42] Influence of yeast strain, immobilisation and ageing time on the changes of free amino acids and amino acids in peptides in bottle-fermented sparkling wines obtained from Vitis vinifera cv. Emir
Bozdogan, Adnan
Canbas, Ahmet
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2011, 46 (06): : 1113 - 1121
[43] Phenolic composition of Nebbiolo grape (Vitis vinifera L.) from Piedmont: characterization during ripening of grapes selected in different geographic areas and comparison with Uva Rara and Vespolina cv.
Locatelli, Monica
Travaglia, Fabiano
Coisson, Jean Daniel
Bordiga, Matteo
Arlorio, Marco
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2016, 242 (07) : 1057 - 1068
[44] Phenolic composition of Nebbiolo grape (Vitis vinifera L.) from Piedmont: characterization during ripening of grapes selected in different geographic areas and comparison with Uva Rara and Vespolina cv.
Monica Locatelli
Fabiano Travaglia
Jean Daniel Coïsson
Matteo Bordiga
Marco Arlorio
European Food Research and Technology, 2016, 242 : 1057 - 1068
[45] Sulfur aroma precursor present in S-glutathione conjugate form:: Identification of S-3-(hexan-1-ol)-glutathione in must from Vitis vinifera L. cv. Sauvignon blanc
Des Gachons, CP
Tominaga, T
Dubourdieu, D
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2002, 50 (14) : 4076 - 4079
[46] Using common viticultural practices to modulate the rotundone and 3-isobutyl-2-methoxypyrazine composition of Vitis vinifera L. cv. Fer red wines from a temperate climate wine region with very cool nights
Geffroy, Olivier
Calzi, Marco Li
Ibfelt, Kasper
Yobregat, Olivier
Feilhes, Carole
Dufourcq, Thierry
OENO ONE, 2019, 53 (04) : 581 - 595

← 1 2 3 4 5 →