从莫纳斯特雷尔葡萄汁中分离出的不同酵母对葡萄酒香气的贡献。
Contribution of different yeasts isolated from musts of monastrell grapes to the aroma of wine.
作者信息
Mateo J J, Jimenez M, Huerta T, Pastor A
机构信息
Departamento de Microbiología, Facultad CC Biológicas, Burjasot, Valencia, Spain.
出版信息
Int J Food Microbiol. 1991 Nov;14(2):153-60. doi: 10.1016/0168-1605(91)90102-u.
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.
对从西班牙阿利坎特的“莫纳斯特雷尔”葡萄汁发酵获得的葡萄酒挥发性物质进行了研究，研究对象是从这些葡萄汁中分离出的酵母。统计处理结果表明，发酵能力低的酵母，特别是尖端克勒克酵母，在挥发性物质的产生中具有重要作用。发现酿酒酵母变种谢瓦利埃酵母是发酵能力强的最重要酵母。
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