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Pregled bibliografske jedinice broj: 92614

Comparision of Wine Aroma Compounds Produced by Saccharomyces paradoxus and Saccharomyces cerevisiae Strains


Majdak, Ana; Herjavec, Stanka; Orlić, Sandi; Redžepović, Sulejman; Mirošević, Nikola
Comparision of Wine Aroma Compounds Produced by Saccharomyces paradoxus and Saccharomyces cerevisiae Strains // Food Technology and Biotechnology, 40 (2002), 2; 103-109 (međunarodna recenzija, članak, znanstveni)


Naslov
Comparision of Wine Aroma Compounds Produced by Saccharomyces paradoxus and Saccharomyces cerevisiae Strains
(Comparison of Wine Aroma Compounds Produced by Saccharomyces paradoxus and Saccharomyces cerevisiae Strains)

Autori
Majdak, Ana ; Herjavec, Stanka ; Orlić, Sandi ; Redžepović, Sulejman ; Mirošević, Nikola

Izvornik
Food Technology and Biotechnology (1330-9862) 40 (2002), 2; 103-109

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

Ključne riječi
Saccharomyces paradoxus; wine volatile compounds; sensory characteristics

Sažetak
The aim of this study is to determine specific enological characteristics of Saccharomyces paradoxus species, potential differences in production of volatile components between Saccharomyces paradoxus and Saccharomyces cerevisiae strains and their influence on final wine quality. Samples of young wine were analysed for higher alchols, fatty acids and volatile esters. At the same time wines were subjected to sensory evaluation. The results showed a notable influence of Saccharomyces paradoxus strain RO88 on chemical and sensory properties of Gewurtztraminer wine and indicated some differences between Saccharomyces paradoxus and Saccharomyces cerevisiae species

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)



POVEZANOST RADA


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:


  • Biological Abstracts
  • Food Science and Tecnology Abstracts
  • Chemical Engineering and Biotechnology Abstracts
  • Foodline: Food Science and Technology
  • Current Biotechnology Abstracts
  • CAB Abstracts and VINITI