Study of Tokaji Aszu wine flavour by solid phase microextraction method
2002
Toth-Markus, M. | Magyar, I. | Kardos, K. | Banszky, L. | Maraz, A.
In this study the role of different yeast strains in the production of volatile flavour components of Tokaji Aszu wine was tested. The effect of a Saccharomyces cerevisiae starter and that of the typical endogenous Candida stellata strain as well as spontaneous fermentation were studied and compared. For the fast comparison of aroma profile, a solid phase microextraction (SPME) sampling and a GC-MS separation and identification were used.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل National Agricultural Library and Documentation Centre