Formation of Aromatic and Flavor Compounds in Wine: A Perspective of Positive and Negative Contributions of Non-<em>Saccharomyces</em> Yeasts
Wine is a complex matrix that involves compounds of different chemical nature, with volatile compounds being primarily responsible for the aromatic quality of the wine. The formation of these volatile compounds is mainly due to yeasts’ metabolism during alcoholic fermentation. Several studies in the...
Guardado en:
| Autores principales: | , , |
|---|---|
| Formato: | Capítulo de libro |
| Lenguaje: | inglés |
| Publicado: |
IntechOpen
2020
|
| Materias: | |
| Acceso en línea: | https://www.intechopen.com/chapters/72364 |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Ejemplares similares: Formation of Aromatic and Flavor Compounds in Wine: A Perspective of Positive and Negative Contributions of Non-<em>Saccharomyces</em> Yeasts
- Volatile Aromatic Flavor Compounds in Yogurt: A Review
- The Budding Yeast <em>Saccharomyces cerevisiae</em> as a Valuable Model Organism for Investigating Anti-Aging Compounds
- pH Control and Aroma Improvement Using the Non-<em>Saccharomyces Lachancea thermotolerans</em> and <em>Hanseniaspora</em> spp. Yeasts to Improve Wine Freshness in Warm Areas
- Genetically Modified Yeasts in Wine Biotechnology
- Saccharomyces cerevisiae var. boulardii – Probiotic Yeast
- Distinctive Role of Yeast Strain on Aromatic Profile of Wines Made from Minority Grape Cultivars: Chemical and Sensory Characterization of Aroma Components