کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1191251 963553 2006 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Aromatic series in sherry wines with gluconic acid subjected to different biological aging conditions by Saccharomyces cerevisiae var. capensis
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Aromatic series in sherry wines with gluconic acid subjected to different biological aging conditions by Saccharomyces cerevisiae var. capensis
چکیده انگلیسی

Wines from healthy grapes supplemented with gluconic acid were subjected to biological aging under two experimental conditions. The first one was carried out under flor yeast velum as in the traditional biological aging and the second one under submerged cultures. The highest gluconic acid consumption was observed in aged wines in submerged cultures. Nine aromatic series were obtained by grouping the 48 volatile compounds quantified in wines. The aroma profile based on the aromatic series allows comparison of the changes due to the gluconic acid consumption and the changes due to the different aging conditions assayed. Only the herbaceous and fatty series showed diminished values of consequence of gluconic acid consumption. The fatty, herbaceous and roasty series show highest values, whereas the fruity, floral, solvent and medicinal series reached lower values in the submerged cultures assay. The application of the assay conditions to winemaking can reduce the gluconic acid concentration in wines obtained from rotten grapes.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 94, Issue 2, January 2006, Pages 232–239
نویسندگان
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