Wine secondary aroma: understanding yeast production of higher alcohols
Special Issue: Thematic Issue: From complex waste to plastic value.
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2017-11
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dig-icvv-es-10261-1734482021-12-27T16:46:02Z Wine secondary aroma: understanding yeast production of higher alcohols González García, Ramón Morales, Pilar Special Issue: Thematic Issue: From complex waste to plastic value. Contribution of yeasts to the sensory attributes of fermented foods and beverages goes far beyond sugar consumption and ethanol and carbon dioxide production. It includes some major by‐products of fermentation, like glycerol or acetic acid, and hundreds of aroma‐active compounds, including higher alcohols, esters, aldehydes, organic acids, volatile fatty acids or carbonyl compounds, as main constituents of the secondary or fermentation aroma of grape wine (Styger et al., 2011). In addition, they contribute to the enzymatic transformation of some neutral precursors, originating from the substrate, into odour‐active molecules, so enhancing primary or varietal aroma in wine. Peer reviewed 2018-12-20T10:33:40Z 2018-12-20T10:33:40Z 2017-11 artículo http://purl.org/coar/resource_type/c_6501 Microbial Biotechnology 10(6): 1449-1450 (2017) http://hdl.handle.net/10261/173448 10.1111/1751-7915.12770 1751-7915 28696060 en Publisher's version https://doi.org/10.1111/1751-7915.12770 Sí open Wiley-Blackwell |
| institution |
ICVV ES |
| collection |
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| country |
España |
| countrycode |
ES |
| component |
Bibliográfico |
| access |
En linea |
| databasecode |
dig-icvv-es |
| tag |
biblioteca |
| region |
Europa del Sur |
| libraryname |
Biblioteca del ICVV España |
| language |
English |
| description |
Special Issue: Thematic Issue: From complex waste to plastic value. |
| format |
artículo |
| author |
González García, Ramón Morales, Pilar |
| spellingShingle |
González García, Ramón Morales, Pilar Wine secondary aroma: understanding yeast production of higher alcohols |
| author_facet |
González García, Ramón Morales, Pilar |
| author_sort |
González García, Ramón |
| title |
Wine secondary aroma: understanding yeast production of higher alcohols |
| title_short |
Wine secondary aroma: understanding yeast production of higher alcohols |
| title_full |
Wine secondary aroma: understanding yeast production of higher alcohols |
| title_fullStr |
Wine secondary aroma: understanding yeast production of higher alcohols |
| title_full_unstemmed |
Wine secondary aroma: understanding yeast production of higher alcohols |
| title_sort |
wine secondary aroma: understanding yeast production of higher alcohols |
| publisher |
Wiley-Blackwell |
| publishDate |
2017-11 |
| url |
http://hdl.handle.net/10261/173448 |
| work_keys_str_mv |
AT gonzalezgarciaramon winesecondaryaromaunderstandingyeastproductionofhigheralcohols AT moralespilar winesecondaryaromaunderstandingyeastproductionofhigheralcohols |
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1777670929877303296 |