Impact of different pure cultures of Saccharomyces cerevisiae on the volatile profile of Cabernet Sauvignonrosé wines

Impact of different pure cultures of Saccharomyces cerevisiae on the volatile profile of Cabernet Sauvignonrosé wines

Grape juice of Cabernet Sauvignon was fermented with three axenic cultures of Saccharomyces cerevisiae (CS-V1, CS-V2, CS-V3) to determine the effect of yeast strain on the aroma of rosé wine. An analytical methodology based on headspace solid phase microextraction combined with comprehensive two-dim...

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Bibliographic Details
Main Authors: Tereza Drtilová, Katarína Ďurčanská, Andrea Machyňáková, Ivan Špánik, Tatiana Klempová, Katarína Furdíková
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2020-04-01
Series:Czech Journal of Food Sciences
Subjects:
comprehensive gas chromatography
high-resolution mass spectrometry
winemaking technologies, yeast
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-202002-0003_impact-of-different-pure-cultures-of-saccharomyces-cerevisiae-on-the-volatile-profile-of-cabernet-sauvignonrose.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-202002-0003_impact-of-different-pure-cultures-of-saccharomyces-cerevisiae-on-the-volatile-profile-of-cabernet-sauvignonrose.php

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