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Changes in gluconic acid, polyols and major volatile compounds in sherry wine during aging with submerged flor yeast cultures
| Content Provider | Semantic Scholar |
|---|---|
| Author | Peinado, Rafael Andrés Mauricio, Juan C. Ortega, Jorge Medina, Manuel García Moreno, Joaquín |
| Copyright Year | 2004 |
| Abstract | The traditional biological process by which sherry wines are aged can be accelerated by using submerged Saccharomyces cerevisiae var. capensis (G1) strain cultures previously grown in glycerol. The used controlled shaking conditions raise the acetaldehyde, acetoin, and meso 2,3-butanediol contents in the wine, and increases the consumption of gluconic acid by flor yeast relative to traditional biological aging under flor yeast velum. |
| Starting Page | 1887 |
| Ending Page | 1891 |
| Page Count | 5 |
| File Format | PDF HTM / HTML |
| DOI | 10.1023/B:BILE.0000003977.96510.5f |
| PubMed reference number | 14719822 |
| Journal | Medline |
| Volume Number | 25 |
| Alternate Webpage(s) | https://page-one.springer.com/pdf/preview/10.1023/B:BILE.0000003977.96510.5f |
| Alternate Webpage(s) | https://doi.org/10.1023/B%3ABILE.0000003977.96510.5f |
| Journal | Biotechnology Letters |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |