Publicação
Influence of the use of selected and non-selected yeasts in red wine production
| Resumo: | The aim of this work was to study the influence of use of Saccharomyces cerevisiae selected varieties in the elaboration of Terci red wine from Colombo. The winemaking method followed the classic red wine vinification system and the samples were analyzed according to the official table wine methods. The assays performed showed differences mainly over volatile acids, acetaldehyde, esters and methanol contents, confirming that the use of selected yeasts contributed on improving the wine quality. |
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| Autores principais: | Dorneles,Daniela |
| Outros Autores: | Machado,Iara Maria Pereira; Chociai,Miriam Blumel; Bonfim,Tania Maria Bordin |
| Assunto: | Fermentation red wine selected yeasts |
| Ano: | 2005 |
| País: | Brasil |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | IBICT |
| Idioma: | inglês |
| Origem: | Oasisbr |
| Resumo: | The aim of this work was to study the influence of use of Saccharomyces cerevisiae selected varieties in the elaboration of Terci red wine from Colombo. The winemaking method followed the classic red wine vinification system and the samples were analyzed according to the official table wine methods. The assays performed showed differences mainly over volatile acids, acetaldehyde, esters and methanol contents, confirming that the use of selected yeasts contributed on improving the wine quality. |
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