Winemaking ability of wild yeast strains and comparative volatile profiles of wines fermented at 12 degrees or 20 degrees C
| dc.contributor.author | Papathanasiou, I. | en |
| dc.contributor.author | Selvagini, R. | en |
| dc.contributor.author | Servili, M. | en |
| dc.contributor.author | Vaughan-Martini, A. | en |
| dc.contributor.author | Roussis, I. G. | en |
| dc.date.accessioned | 2015-11-24T16:52:18Z | |
| dc.date.available | 2015-11-24T16:52:18Z | |
| dc.identifier.issn | 1344-6606 | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/9861 | |
| dc.rights | Default Licence | - |
| dc.subject | yeast | en |
| dc.subject | fermentation ability | en |
| dc.subject | wine | en |
| dc.subject | volatile compounds | en |
| dc.subject | fermentation temperature | en |
| dc.subject | saccharomyces-cerevisiae | en |
| dc.subject | kloeckera-apiculata | en |
| dc.subject | temperature | en |
| dc.subject | cultures | en |
| dc.subject | acid | en |
| dc.title | Winemaking ability of wild yeast strains and comparative volatile profiles of wines fermented at 12 degrees or 20 degrees C | en |
| heal.abstract | Several wild yeast strains isolated from spontaneous must fermentation were tested for use in wine-making. The ability of Saccharomyces cerevisiae GR7 and GR3 to produce a regular fermentation process, complete fermentation, and produce ethanol and low volatile acidity at both 12 degrees C and 20 degrees C indicate that both strains are promising as starter cultures in winemaking. The effect of wild yeast strains on the relative composition of several volatile compounds in wines fermented at 12 degrees C or 20 degrees C was also studied. Pinot Grigio must fermentation was carried out using selected yeast strains. In addition, Debina and Roditis wines were made by spontaneous must fermentation. Experimental wines were analyzed for volatile compounds using solid phase microextraction and GC-MS analysis. In all wines fermented at 12 degrees C, most acetate esters, ethyl esters, higher alcohols and fatty acids were lower than in those fermented at 20 degrees C. | en |
| heal.access | campus | - |
| heal.fullTextAvailability | TRUE | - |
| heal.identifier.secondary | <Go to ISI>://000243333600006 | - |
| heal.identifier.secondary | http://www.jstage.jst.go.jp/article/fstr/12/3/194/_pdf | - |
| heal.journalName | Food Science and Technology Research | en |
| heal.journalType | peer reviewed | - |
| heal.language | en | - |
| heal.publicationDate | 2006 | - |
| heal.publisher | Karger | en |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.type | journalArticle | - |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.type.en | Journal article | en |
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