在弗洛酵母菌株模拟雪利酒生物陈酿过程中消耗葡萄糖酸对最终挥发性化合物的影响。
Effect of gluconic acid consumption during simulation of biological aging of sherry wines by a flor yeast strain on the final volatile compounds.
作者信息
Peinado Rafael A, Moreno Juan J, Ortega Jose M, Mauricio Juan C
机构信息
Departamento Química Agrícola y Edafología, Edificio C-3, Campus Universitario Rabanales, Universidad de Córdoba, 14014 Córdoba, Spain.
出版信息
J Agric Food Chem. 2003 Oct 8;51(21):6198-203. doi: 10.1021/jf034512j.
Flor yeast Saccharomyces cerevisiae (capensis G1) strain assimilates gluconic acid during the aerobic biological aging process of sherry wines and exerts significant changes on the final volatile compounds of wines, especially a decrease in volatile acidity and butanoic, isobutanoic, 2-methylbutanoic, and 3-methylbutanoic acids. This decrease may have a favorable effect on the quality of sherry wines.
弗洛酵母酿酒酵母（开普敦G1菌株）在雪利酒的有氧生物陈酿过程中会吸收葡萄糖酸，并对葡萄酒的最终挥发性化合物产生显著影响，尤其是挥发性酸度以及丁酸、异丁酸、2-甲基丁酸和3-甲基丁酸的含量会降低。这种降低可能对雪利酒的品质产生有利影响。
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