The Malvasia of Lipari wine. Influence of some yeast strains on volatile aromatic compounds [Sicily]
1998
Muratore, G. | Randazzo, C. | Pulvirenti, A. | Nicolosi Asimundo, C. (Catania Univ. (Italy). Istituto di Industrie Agrarie)
إنجليزي. The must obtained from Malvasia grapes has been inoculated with 4 strains of Saccharomyces (S. cerevisiae 220 and 7070 and S. hayanus cryotolerant 11204 and 12233). The wines produced by the fermentation of the 2 strains cryotolerant (S. hayanus 11204 and 12233) presented reduced values in ethanol and acetic acid, but more elevated levels of glycerols as well as succinic acid. The strain S. cerevisiae 7070 produced higher contents of 1-propanol respect to the others. The two strains S. hayanus 11204 and 12233 produced a wine with a small content of esters which are cause of the characters of freshness
اظهر المزيد [+] اقل [-]إيطالي. Il mosto ottenuto da uve Malvasia e' stato inoculato con 4 ceppi di Saccharomyces (S. cerevisiae 220 e 7070 e S. hayanus criotolleranti 11204 e 12233). I vini prodotti dalla fermentazione dei due ceppi criotolleranti (S. hayanus 11204 e 12233) presentano valori piu' ridotti in alcol etilico ed acido acetico, ma parecchio piu' elevati in acido succinico e soprattutto in glicerolo. Il ceppo S. cerevisiae 7070 ha prodotto un contenuto di 1-propanolo molto piu' elevato rispetto agli altri. I due ceppi S. hayanus 11204 e 12233 hanno prodotto un vino con un minor contenuto di esteri apportatori dei caratteri di freschezza
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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