Influence of saccharomyces uvarum on volatile acidity, aromatic and sensory profile of Malvasia delle Lipari wine
The present study investigated chemical and sensory properties of Malvasia delle Lipari DOC (Denomination of Controlled Origin) wine fermented with a cryotolerant strain of Saccharomyces uvarum, characterized by low levels of acetic acid production. In particular, experimental wine was tested for vo...
| Permalink: | http://skupnikatalog.nsk.hr/Record/nsk.NSK01000691151/Details |
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| Matična publikacija: |
Food technology and biotechnology 45 (2007), 1 ; str. 101-106 |
| Glavni autor: | Muratore, Giuseppe (-) |
| Ostali autori: | Asmundo, Carlo Nicolosi (-), Lanza, Carmela Maria, Caggia, Cinzia, Licciardello, Fabio, Restuccia, Cristina |
| Vrsta građe: | Članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
Digitalni arhiv mrežnih publikacija |
| LEADER | 02218caa a2200337 ir4500 | ||
|---|---|---|---|
| 001 | NSK01000691151 | ||
| 003 | HR-ZaNSK | ||
| 005 | 20111228112411.0 | ||
| 007 | ta | ||
| 008 | 090219s2007 ci ||| ||eng | ||
| 035 | |9 (HR-ZaNSK)693616 | ||
| 035 | |a (HR-ZaNSK)000691151 | ||
| 040 | |a HR-ZaNSK |b hrv |c HR-ZaNSK |e ppiak | ||
| 042 | |a croatica | ||
| 080 | |a 663 |2 MRF 1998. | ||
| 100 | 1 | |a Muratore, Giuseppe | |
| 245 | 1 | 0 | |a Influence of saccharomyces uvarum on volatile acidity, aromatic and sensory profile of Malvasia delle Lipari wine / |c Giuseppe Muratore, Carlo Nicolosi Asmundo, Carmela Maria Lanza, Cinzia Caggia, Fabio Licciardello and Cristina Restuccia. |
| 300 | |b Ilustr. | ||
| 504 | |a Bibliografija: 25 jed | ||
| 520 | |a The present study investigated chemical and sensory properties of Malvasia delle Lipari DOC (Denomination of Controlled Origin) wine fermented with a cryotolerant strain of Saccharomyces uvarum, characterized by low levels of acetic acid production. In particular, experimental wine was tested for volatile acidity and for aromatic profile by gas chromatography and the results were compared with the same wine produced with a commercial strain of Saccharomyces cerevisiae. Sensory analysis was carried out to assess the identification of experimental wine as Malvasia delle Lipari by defining its sensory profile. Fermentation with S. uvarum gave a final product with lower volatile acidity, lower alcohol content and higher total acidity. Moreover, differences in the aroma profile could be ascribed to different characteristics of the yeasts. Concerning sensorial analysis, the panel assigned higher scores in positive attributes to the wine fermented with S. uvarum | ||
| 653 | |a Malvazija (vino) |a Aroma | ||
| 653 | |a Vino |a Aroma | ||
| 700 | 1 | |a Asmundo, Carlo Nicolosi | |
| 700 | 1 | |a Lanza, Carmela Maria | |
| 700 | 1 | |a Caggia, Cinzia | |
| 700 | 1 | |a Licciardello, Fabio | |
| 700 | 1 | |a Restuccia, Cristina | |
| 773 | 0 | |t Food technology and biotechnology |x 1330-9862 |g 45 (2007), 1 ; str. 101-106 |w nsk.(HR-ZaNSK)000174173 | |
| 981 | |b B11/07 | ||
| 998 | |a rado0902 |c rpeo111228 | ||
| 856 | 4 | 2 | |u http://damp.nsk.hr/index.php?show=archive&idpublication=401 |y Digitalni arhiv mrežnih publikacija |