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Biotechnol Lett

Title:		"Changes in gluconic acid, polyols and major volatile compounds in sherry wine during aging with submerged flor yeast cultures"
Author(s):		Peinado RA; Mauricio JC; Ortega JM; Medina M; Moreno J;
Address:		"Department of Agricultural Chemistry, Faculty of Sciences, University of Cordoba, Campus Universitario de Rabanales, Eds C-3, 14014 Cordoba, Spain"
Journal Title:		Biotechnol Lett
Year:		2003
Volume:		25
Issue:		22
Page Number:		1887 - 1891
DOI:		10.1023/b:bile.0000003977.96510.5f
ISSN/ISBN:		0141-5492 (Print) 0141-5492 (Linking)
Abstract:		"The traditional biological process by which sherry wines are aged can be accelerated by using submerged Saccharomyces cerevisiae var. capensis (G1) strain cultures previously grown in glycerol. The used controlled shaking conditions raise the acetaldehyde, acetoin, and meso 2,3-butanediol contents in the wine, and increases the consumption of gluconic acid by flor yeast relative to traditional biological aging under flor yeast velum"
Keywords:		Cell Culture Techniques/*methods Food Technology/methods Gluconates/*analysis/*metabolism Glucose/chemistry Glycerol/metabolism Organic Chemicals/analysis/metabolism Polymers/*analysis/*chemistry Saccharomyces cerevisiae/classification/growth & developmen;
Notes:		"MedlinePeinado, R A Mauricio, J C Ortega, J M Medina, M Moreno, J eng Comparative Study Evaluation Study Research Support, Non-U.S. Gov't Netherlands 2004/01/15 Biotechnol Lett. 2003 Nov; 25(22):1887-91. doi: 10.1023/b:bile.0000003977.96510.5f"