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Int J Food Microbiol. 1991 Nov;14(2):153-60.

Contribution of different yeasts isolated from musts of monastrell grapes to the aroma of wine.

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1
Departamento de Microbiología, Facultad CC Biológicas, Burjasot, Valencia, Spain.

Abstract

Volatile substances of wines obtained by fermentation of musts from 'Monastrell' grapes (Alicante, Spain) was studied for yeast isolated from such musts. The results of the statistical treatment performed show the importance of yeasts of low fermentative power, particularly Kloeckera apiculata, in the production of volatile substances. Saccharomyces cerevisiae var. chevalieri was found to be the most important yeast of high fermentative power.

PMID:
1777384
[Indexed for MEDLINE]
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