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Effect of Native Yeasts and Selected Strains of Saccharomyces Cerevisiae on Glycosyl Glucose, Potential Volatile Terpenes, And Selected Aglycones of White Riesling (Vitis Vinifera L. ) Wines

By Zoecklein, B. W.

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Book Id: WPLBN0000213419
Format Type: PDF eBook
File Size: 0.2 MB
Reproduction Date: Available via World Wide Web.
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Title: Effect of Native Yeasts and Selected Strains of Saccharomyces Cerevisiae on Glycosyl Glucose, Potential Volatile Terpenes, And Selected Aglycones of White Riesling (Vitis Vinifera L. ) Wines  
Author: Zoecklein, B. W.
Volume:
Language: English
Subject: United Nations., Food and Agriculture Organization of the United Nations. FAO agriculture series, Agriculture
Collections: United Nations Food and Agriculture Organization Collection
Historic
Publication Date:
Publisher: Food and Agriculture Organization of the United Nations; Digitizer: Fao

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Zoecklein, B. W. (n.d.). Effect of Native Yeasts and Selected Strains of Saccharomyces Cerevisiae on Glycosyl Glucose, Potential Volatile Terpenes, And Selected Aglycones of White Riesling (Vitis Vinifera L. ) Wines. Retrieved from http://hawaiilibrary.net/


Description
Nutrition Reference Publication

Summary
Electronic reproduction.

Excerpt
Excerpt: Four strains of Saccharomyces cerevisiae and native yeasts were evaluated for their influence on White Riesling-conjugated aroma precursors, which were measured using three analytical procedures. Fermentation resulted in a decrease in glycosyl glucose with the greatest reduction occurring with native yeast fermentations. Potentially volatile terpene levels were similar among wines following fermentation, the exceptions being those fermented using the Fermiblanc strain and native yeasts which showed lower concentrations. Storing wines for 45 days on the yeast lees (sur lie) reduced the glycosyl glucose and potential volatile terpene content with slight differences among treatments. Gas chromatographic analysis of selected glycosidically bound monoterpene alcohols, oxides, and aromatic alcohols showed a trend similar to the glycosyl glucose and potentially volatile terpenes following fermentation. Fermentation had a variable effect on the free linalool concentration. Levels of nerol and geraniol decreased while free aterpeniol, hotrienol, furanic and pyranic linalool oxides, benzyl alcohol, and 2-phenylethanol increased. The concentrations of free volatiles following fermentation differed among yeasts, but differences were below the sensory thresholds reported for each compound.

 

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