Effect of non-Saccharomyces yeasts on the volatile chemical profile of Shiraz wine

Whitener M. E. B.; Stanstrup J.; Carlin S.; Divol B.; Du Toit M.; Vrhovsek U.

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Effect of non-Saccharomyces yeasts on the volatile chemical profile of Shiraz wine

机译：非酵母菌对西拉子酒挥发性化学成分的影响

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Background and Aims: This study evaluated the impact that the non-Saccharomyces yeasts, Torulaspora delbrueckii (TD), Lachancea thermotolerans (LT), Pichia kluyveri (PK), Metschnikowia pulcherrima (MP), Candida zemplinina (CZ) and Kazachstania aerobia (KA), in sequential inoculation with Saccharomyces cerevisiae (SC), had on the volatile chemical profile of Shiraz wine.

机译：背景与目的：本研究评估了非酵母菌，德鲁拉酵母菌（TD），耐热Lachancea热菌（LT），克鲁氏毕赤酵母（PK），Metschnikowia pulcherrima（MP），Zemplinina（CZ）和Kazachstania aerobia（酵母）的影响。），在酿酒酵母（SC）的顺序接种中，对西拉子葡萄酒的挥发性化学成分有影响。

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来源
《Australian Journal of Grape and Wine Research》 |2017年第2期|179-192|共14页
作者
Whitener M. E. B.; Stanstrup J.; Carlin S.; Divol B.; Du Toit M.; Vrhovsek U.;
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作者单位

FEM, Res & Innovat Ctr, Food Qual & Nutr Dept, I-38010 San Michele All Adige, Italy|Stellenbosch Univ, Dept Viticulture & Oenol, Inst Wine Biotechnol, ZA-7602 Matieland, South Africa;

FEM, Res & Innovat Ctr, Food Qual & Nutr Dept, I-38010 San Michele All Adige, Italy;

FEM, Res & Innovat Ctr, Food Qual & Nutr Dept, I-38010 San Michele All Adige, Italy;

Stellenbosch Univ, Dept Viticulture & Oenol, Inst Wine Biotechnol, ZA-7602 Matieland, South Africa;

Stellenbosch Univ, Dept Viticulture & Oenol, Inst Wine Biotechnol, ZA-7602 Matieland, South Africa;

FEM, Res & Innovat Ctr, Food Qual & Nutr Dept, I-38010 San Michele All Adige, Italy;

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正文语种 eng
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关键词
GC x GC-TOF-MS; non-Saccharomyces; sequential fermentation; Shiraz; wine volatiles;

机译：GC x GC-TOF-MS;非酿酒酵母;顺序发酵;设拉子;葡萄酒挥发物;

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5. Use of Non-Saccharomyces Yeasts for Reducing the Ethanol Contents of Red Wine [D] . Aplin, Jesse Joshua, IV. 2019

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7. Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines [O] . Heinrich du Plessis, Maret du Toit, Hélène Nieuwoudt, 2017

机译：酿酒酵母，非酿酒酵母和乳酸发酵策略对设拉子葡萄酒发酵动力学和风味的影响

Effect of non-Saccharomyces yeasts on the volatile chemical profile of Shiraz wine

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