Literature DB >> 1777384

Contribution of different yeasts isolated from musts of monastrell grapes to the aroma of wine.

J J Mateo1, M Jimenez, T Huerta, A Pastor.   

Abstract

Volatile substances of wines obtained by fermentation of musts from 'Monastrell' grapes (Alicante, Spain) was studied for yeast isolated from such musts. The results of the statistical treatment performed show the importance of yeasts of low fermentative power, particularly Kloeckera apiculata, in the production of volatile substances. Saccharomyces cerevisiae var. chevalieri was found to be the most important yeast of high fermentative power.

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Year:  1991        PMID： 1777384     DOI： 10.1016/0168-1605(91)90102-u

Source DB:  PubMed          Journal:  Int J Food Microbiol        ISSN： 0168-1605            Impact factor:   5.277


  4 in total

1.  Characterization of glycolytic activities from non-Saccharomyces yeasts isolated from Bobal musts.

Authors:  J J Mateo; L Peris; C Ibañez; S Maicas
Journal:  J Ind Microbiol Biotechnol       Date:  2010-07-22       Impact factor: 3.346

2.  Influence of yeast population on characteristics of the wine obtained in spontaneous and inoculated fermentations of must from Vitis vinifera Lado.

Authors:  P Blanco; M Vázquez-Alén; A Losada
Journal:  J Ind Microbiol Biotechnol       Date:  2007-12-19       Impact factor: 3.346

Review 3.  Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity.

Authors:  Beatriz Padilla; José V Gil; Paloma Manzanares
Journal:  Front Microbiol       Date:  2016-03-31       Impact factor: 5.640

4.  Hanseniaspora uvarum from Winemaking Environments Show Spatial and Temporal Genetic Clustering.

Authors:  Warren Albertin; Mathabatha E Setati; Cécile Miot-Sertier; Talitha T Mostert; Benoit Colonna-Ceccaldi; Joana Coulon; Patrick Girard; Virginie Moine; Myriam Pillet; Franck Salin; Marina Bely; Benoit Divol; Isabelle Masneuf-Pomarede
Journal:  Front Microbiol       Date:  2016-01-20       Impact factor: 5.640
  4 in total

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