Evaluation of the Components Released by Wine Yeast Strains on Protein Haze Formation in White Wine

Evaluation of the Components Released by Wine Yeast Strains on Protein Haze Formation in White Wine

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<p class="orbitalabstract">Cultures of 23 indigenous yeast strains (22 Saccharomyces cerevisiae and a non-Saccharomyces, Torulaspora delbrueckii), isolated from fermentation tanks at wineries in Castilla-La Mancha (Spain), and were performed under winemaking conditions using a synthe...

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Bibliographic Details
Main Authors: Ellen Cristine Giese, Maria Chacón Ocaña, Nuria Barrajón Simancas, Ana I. Briones Pérez, Robert F. H. Dekker, Aneli M. Barbosa
Format: Article
Language:English
Published: Universidade Federal de Mato Grosso do Sul 2016-12-01
Series:Orbital: The Electronic Journal of Chemistry
Subjects:
β-glucanases
β-glucosidases
indigenous yeast strains
protein haze formation
mannoproteins
wine
Online Access:http://orbital.ufms.br/index.php/Chemistry/article/view/869

Internet

http://orbital.ufms.br/index.php/Chemistry/article/view/869

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