Characteristics of wines fermented with different Saccharomyces cerevisiae strains isolated from the La Mancha region

被引：65
|
作者：
Pérez-Coello, MS
Pérez, AIB
Iranzo, JFU
Alvarez, PJM
机构：
[1] Univ Castilla La Mancha, Fac Ciencias Quim, Dept Quim Analit & Tecnol Alimentos, E-13071 Ciudad Real, Spain
[2] Univ Castilla La Mancha, Escuela Ingn Tecn Agr, E-13071 Ciudad Real, Spain
[3] CSIC, Inst Fermentac Ind, E-28006 Madrid, Spain
来源：
FOOD MICROBIOLOGY | 1999年 / 16卷 / 06期
关键词：
D O I：
10.1006/fmic.1999.0272
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
One hundred and seventy-four strains of Saccharomyces cerevisiae from musts in fermentation were characterized using pulsed-field gel electrophoresis. Of these, 13 strains were selected for their good oenological properties and were used as inocula in laboratory-scale fermentation of an Airen must. Volatile compound and amino acid content of the resulting wines was analysed. Factorial principal component analysis of the data revealed differences between wines according to the strain used in the fermentation. Strains that produce more volatile compound and have an adecuated nitrogen assimilation are recommended to obtain quality wines. (C) 1999 Academic Press.
引用
收藏
页码：563 / 573
页数：11
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