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Characterization of Hanseniaspora isolates with aroma-enhancing properties in Muscat wine

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Characterization of Hanseniaspora isolates with aroma-enhancing properties in Muscat wine

dc.contributor.author	López, S.
dc.contributor.author	Mateo Tolosa, José Juan
dc.contributor.author	Maicas i Prieto, Sergi
dc.date.accessioned	2015-01-13T12:10:54Z
dc.date.available	2015-01-13T12:10:54Z
dc.date.issued	2014
dc.identifier.uri	http://hdl.handle.net/10550/41262
dc.description.abstract	The sensorial characteristics of the wines produced with Muscat grapes are related to the level of terpene alcohols, so an improvement of such a level is expected as a result of hydrolytic processes conducted by Hanseniaspora. The aim of this work was to select and identify new strains for this purpose. In a second step, the strains were assayed to evaluate their oenological abilities. H. uvarum H107 and H. vineae G26 and P38 were proven to be good candidates to be used in commercial vinification processes to enhance wine properties. Wine inoculated with yeasts showed an increase in the level of aromatic compounds.
dc.language.iso	eng
dc.relation.ispartof	South African Journal Of Enology And Viticulture, 2014, vol. 35, num. 2, p. 292-303
dc.source	López, S. Mateo Tolosa, José Juan Maicas i Prieto, Sergi 2014 Characterization of Hanseniaspora isolates with aroma-enhancing properties in Muscat wine South African Journal Of Enology And Viticulture 35 2 292 303
dc.subject	Viticultura
dc.subject	Microbiologia
dc.title	Characterization of Hanseniaspora isolates with aroma-enhancing properties in Muscat wine
dc.type	journal article	es_ES
dc.date.updated	2015-01-13T12:10:54Z
dc.identifier.idgrec	099342
dc.rights.accessRights	open access	es_ES