Influence of Saccharomyces cerevisiae strains on general composition and sensorial properties of white wines made from Vitis vinifera cv. albariño
[EN] Yeast strains contribute to the oenological and sensorial characteristics of the wines they produce. The present study was performed to determine the influence of Saccharomyces cerevisiae strains on the composition and sensorial properties of Albariño wine. The must obtained from Albariño grape...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2005 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/116842 |
| Acceso en línea: | http://hdl.handle.net/10261/116842 |
| Access Level: | acceso abierto |
| Palabra clave: | Albariño wine Galicia Wine composition Saccharomyces cerevisiae Sensorial analysis |
| Sumario: | [EN] Yeast strains contribute to the oenological and sensorial characteristics of the wines they produce. The present study was performed to determine the influence of Saccharomyces cerevisiae strains on the composition and sensorial properties of Albariño wine. The must obtained from Albariño grapes was inoculated with 12 different yeast strains isolated from a single winery in Galicia, Spain. Chemical and sensorial analyses were performed on the final wines, which differed depending on the yeast strain used. |
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