Bedoukian   RussellIPM   RussellIPM   Piezoelectric Micro-Sprayer


Home
Animal Taxa
Plant Taxa
Semiochemicals
Floral Compounds
Semiochemical Detail
Semiochemicals & Taxa
Synthesis
Control
Invasive spp.
References

Abstract

Guide

Alphascents
Pherobio
InsectScience
E-Econex
Counterpart-Semiochemicals
Print
Email to a Friend
Kindly Donate for The Pherobase

« Previous AbstractTapping modulation of the far infrared (17-microm region) emission from the cabbage looper moth pheromone (sex scent)    Next AbstractRecent developments in the analysis of musty odour compounds in water and wine: A review »

Anal Chim Acta


Title:Volatile and sensory profile of organic red wines produced by different selected autochthonous and commercial Saccharomyces cerevisiae strains
Author(s):Callejon RM; Clavijo A; Ortigueira P; Troncoso AM; Paneque P; Morales ML;
Address:"Area de Nutricion y Bromatologia, Facultad de Farmacia, University of Sevilla, C/P. Garcia Gonzalez n degrees 2 E-41012 Seville, Spain. raqcalfer@alum.us.es"
Journal Title:Anal Chim Acta
Year:2010
Volume:20091001
Issue:1-Feb
Page Number:68 - 75
DOI: 10.1016/j.aca.2009.09.040
ISSN/ISBN:1873-4324 (Electronic) 0003-2670 (Linking)
Abstract:"Organic wines were produced at pilot scale to select the best autochthonous and commercial yeast strains to obtain wines with high organoleptic qualities. We tested the behaviour of five S. cerevisiae yeast strains and determined their volatile composition and organoleptic characteristics by sensory analysis. A total of 51 volatile compounds were quantified in the wines produced. The concentration of most of the volatile compounds was significantly influenced depending on which yeast strain was inoculated. The differences observed in the volatile composition of the wines appear to be quantitative rather than qualitative. In general, acetals were the most abundant group of volatile compounds in all the samples studied, followed by alcohols without ethanol. The highest contents of volatile compounds were found in two of the wines produced by autochthonous yeast strains. The results obtained in the sensory analysis suggest that autochthonous yeast produced wines of higher organoleptic quality because this sample gave the highest value for the general impression attribute"
Keywords:Female Fermentation Gas Chromatography-Mass Spectrometry/*methods Humans Male Saccharomyces cerevisiae/growth & development/*metabolism Sensory Thresholds/*physiology Volatile Organic Compounds/*analysis/chemistry Wine/*analysis/microbiology;
Notes:"MedlineCallejon, R M Clavijo, A Ortigueira, P Troncoso, A M Paneque, P Morales, M L eng Research Support, Non-U.S. Gov't Netherlands 2010/01/28 Anal Chim Acta. 2010 Feb 15; 660(1-2):68-75. doi: 10.1016/j.aca.2009.09.040. Epub 2009 Oct 1"

 
Back to top
 
Citation: El-Sayed AM 2024. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
© 2003-2024 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 23-11-2024