The effect of linoleic acid on the Sauvignon blanc fermentation by different wine yeast strains.

Casu, Francesca; Pinu, Farhana R; Fedrizzi, Bruno; Greenwood, David R; Villas-Boas, Silas G

Casu, Francesca; Pinu, Farhana R; Fedrizzi, Bruno; Greenwood, David R; Villas-Boas, Silas G.

Afiliação

Casu F; School of Biological Sciences, the University of Auckland, 3A Symonds Street, Auckland 1010, New Zealand.
Pinu FR; The New Zealand Institute for Plant and Food Research Limited, 120 Mt Albert Rd, Sandringham, Auckland 1025, New Zealand.
Fedrizzi B; School of Chemical Sciences, the University of Auckland, 23 Symonds Street, Auckland 1010, New Zealand.
Greenwood DR; School of Biological Sciences, the University of Auckland, 3A Symonds Street, Auckland 1010, New Zealand The New Zealand Institute for Plant and Food Research Limited, 120 Mt Albert Rd, Sandringham, Auckland 1025, New Zealand.
Villas-Boas SG; School of Biological Sciences, the University of Auckland, 3A Symonds Street, Auckland 1010, New Zealand s.villas-boas@auckland.ac.nz.

FEMS Yeast Res ; 16(5)2016 08.

Article em En | MEDLINE | ID: mdl-27364827

Assuntos

Fermentação; Aromatizantes/metabolismo; Ácido Linoleico/metabolismo; Saccharomyces cerevisiae/efeitos dos fármacos; Saccharomyces cerevisiae/metabolismo; Vinho/microbiologia; Vinho/análise

Palavras-chave

Metabolite profiling; esters; fatty acids; gas chromatography and mass spectrometry; polyphenolic compounds; varietal thiols; Δ9Z,12Z-Linoleic acid

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Saccharomyces cerevisiae / Vinho / Ácido Linoleico / Fermentação / Aromatizantes Idioma: En Ano de publicação: 2016 Tipo de documento: Article

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