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The Influence of Some Commercial Saccharomyces cerevisiae Strains on the Quality of Chardonnay Wines


Herjavec, Stanka; Podgorski, Vesna; Redžepović, Sulejman; Mirošević, Nikola
The Influence of Some Commercial Saccharomyces cerevisiae Strains on the Quality of Chardonnay Wines // Food Technology and Biotechnology, 41 (2003), 1; 77-81 (međunarodna recenzija, članak, znanstveni)


Naslov
The Influence of Some Commercial Saccharomyces cerevisiae Strains on the Quality of Chardonnay Wines

Autori
Herjavec, Stanka ; Podgorski, Vesna ; Redžepović, Sulejman ; Mirošević, Nikola

Izvornik
Food Technology and Biotechnology (1330-9862) 41 (2003), 1; 77-81

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Saccharomyces cerevisiae; hlapivi spojevi; senzorna svojstva; vino
(Saccharomyces cerevisiae; volatile compounds; sensory properties; wine)

Sažetak
Changes in some aroma compounds and sensory prpperties caused by commercial S.cerevisiae strains and by epiphyte microorganisms in Chardonnay wines were investigated.Wines fermented with the Lavin-71 B strain contained significantly lower tained from spontaneous and other inoculated fermentations.The highest concentrations of 2-phenyl ethanol and 2-phenyl ethyl acetate were found in the spontaneously fermented wines, whereas no essential changes in these compounds were found among the wines of other treatments.Compared to the spontaneous fermentation, Lavin-71 B strain fermented wines had somewhat higher concentrations of butyric and caproic acid and ethyl butyrate.Lavin-71 B strain fermented wines were assessed as the best whereas the quality of the wines produced with Lavin aromatic-2056 strain was the most inferior in quality.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)



POVEZANOST RADA


Projekt / tema
0178047

Ustanove
Agronomski fakultet, Zagreb

Citiraj ovu publikaciju

Herjavec, Stanka; Podgorski, Vesna; Redžepović, Sulejman; Mirošević, Nikola
The Influence of Some Commercial Saccharomyces cerevisiae Strains on the Quality of Chardonnay Wines // Food Technology and Biotechnology, 41 (2003), 1; 77-81 (međunarodna recenzija, članak, znanstveni)
Herjavec, S., Podgorski, V., Redžepović, S. & Mirošević, N. (2003) The Influence of Some Commercial Saccharomyces cerevisiae Strains on the Quality of Chardonnay Wines. Food Technology and Biotechnology, 41 (1), 77-81.
@article{article, year = {2003}, pages = {77-81}, keywords = {Saccharomyces cerevisiae, volatile compounds, sensory properties, wine}, journal = {Food Technology and Biotechnology}, volume = {41}, number = {1}, issn = {1330-9862}, title = {The Influence of Some Commercial Saccharomyces cerevisiae Strains on the Quality of Chardonnay Wines}, keyword = {Saccharomyces cerevisiae, volatile compounds, sensory properties, wine} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


Uključenost u ostale bibliografske baze podataka:


  • Chemical Abstracts
  • SCIex
  • CAB Abstracts
  • Chemical Foodline: Food Science and Technology
  • Current Biotechnology Abstracts
  • DOAJ
  • Engineering and Biotechnology Abstracts
  • Food Science and Technology Abstracts
  • Scopus
  • VINITI
  • VITIS-VEA
  • Web of Science