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dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorGAMMACURTA, Marine
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMARCHAND, Stéphanie
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorALBERTIN, Warren
dc.contributor.authorMOINE, Virginie
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDE REVEL, Gilles
dc.date.accessioned2024-01-16T08:48:51Z
dc.date.available2024-01-16T08:48:51Z
dc.date.issued2014-05-28
dc.identifier.issn0021-8561en_US
dc.identifier.urihttps://www.researchgate.net/publication/262693640_Impact_of_Yeast_Strain_on_Ester_Levels_and_Fruity_Aroma_Persistence_during_Aging_of_Bordeaux_Red_Wines
dc.identifier.urioai:crossref.org:10.1021/jf500707e
dc.identifier.urioai:researchgate.net:262693640
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/187253
dc.description.abstractEnThe impact of yeast and lactic acid bacteria strains on the fruity aroma of red wines was investigated by sensory and analytical strategies. The ester composition of four different Bordeaux red wines was quantified by HS-SPME-GC/MS. These wines, made with selected yeast and bacteria strains, were investigated at the end of alcoholic fermentation and regularly until 12 months of aging, during 2011 and 2012 vintages. Sensory analyses of wines after 3 and 12 months of aging revealed significant differences with regard to yeast strains. Bacteria seemed to have only a slight impact on changes in aromatic profile. Ester levels were strongly influenced by yeast strain and very little affected by malolactic fermentation and aging. Differences and similarities between sensory data and ester profile are discussed. This study highlights the importance of yeast strains in red winemaking. Their sensory impact remains despite the other vinification steps after alcoholic fermentation.
dc.language.isoENen_US
dc.sourcecrossref
dc.sourceresearchgate
dc.subject.enWine
dc.subject.enFruity aroma
dc.subject.enYeast
dc.subject.enEsters
dc.title.enImpact of Yeast Strain on Ester Levels and Fruity Aroma Persistence during Aging of Bordeaux Red Wines
dc.typeArticle de revueen_US
dc.identifier.doi10.1021/jf500707een_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalJournal of Agricultural and Food Chemistryen_US
bordeaux.page5378-5389en_US
bordeaux.volume62en_US
bordeaux.hal.laboratoriesOenologie - UMR 1366en_US
bordeaux.issue23en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcedissemin
hal.popularnonen_US
hal.audienceInternationaleen_US
hal.exportfalse
workflow.import.sourcedissemin
dc.rights.ccPas de Licence CCen_US
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Journal%20of%20Agricultural%20and%20Food%20Chemistry&rft.date=2014-05-28&rft.volume=62&rft.issue=23&rft.spage=5378-5389&rft.epage=5378-5389&rft.eissn=0021-8561&rft.issn=0021-8561&rft.au=GAMMACURTA,%20Marine&MARCHAND,%20St%C3%A9phanie&ALBERTIN,%20Warren&MOINE,%20Virginie&DE%20REVEL,%20Gilles&rft.genre=article


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