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.

Affiliation

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 de En | MEDLINE | ID: mdl-27364827

Sujet(s)
Mots clés

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

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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Sujet principal: Saccharomyces cerevisiae / Vin / Acide linoléique / Fermentation / Aromatisants Langue: En Journal: FEMS Yeast Res Sujet du journal: MICROBIOLOGIA Année: 2016 Type de document: Article Pays d'affiliation: Nouvelle-Zélande

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