Konferenzbeitrag
Influence of non-Saccharomyces yeasts on white dry wines
It was demonstrated a positive action of the non-Saccharomyces yeasts on the organoleptic properties of wines. Also, their participation in fermentation process did not involve an excessive accumulation of volatile acidity or other taste and aroma defects. The involvement of the non-Saccharomyces yeasts in practical oenology that keeps on recent achievements in oenological biotechnologies allow an increase of aromatic intensity (floral, fruitful etc.) in varietal wines and preserve the varietal identity of obtained wines.
- Sprache
-
Englisch
- Erschienen in
-
In: Agrarian Economy and Rural Development - Realities and Perspectives for Romania. 5th Edition of the International Symposium, November 2014, Bucharest ; Year: 2014 ; Pages: 111-114 ; Bucharest: The Research Institute for Agricultural Economy and Rural Development (ICEADR)
- Klassifikation
-
Wirtschaft
- Thema
-
yeasts
non-Saccharomyces
Saccharomyces cerevisiae
alcoholic fermentation
kinetics of alcoholic fermentation
white dry wines
- Ereignis
-
Geistige Schöpfung
- (wer)
-
Poulard, Alain
Pascari, Xenia
Gaina, Boris
- Ereignis
-
Veröffentlichung
- (wer)
-
The Research Institute for Agricultural Economy and Rural Development (ICEADR)
- (wo)
-
Bucharest
- (wann)
-
2014
- Handle
- Letzte Aktualisierung
-
10.03.2025, 11:43 MEZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
ZBW - Deutsche Zentralbibliothek für Wirtschaftswissenschaften - Leibniz-Informationszentrum Wirtschaft. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
ZBW - Deutsche Zentralbibliothek für Wirtschaftswissenschaften - Leibniz-Informationszentrum Wirtschaft. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Objekttyp
- Konferenzbeitrag
Beteiligte
- Poulard, Alain
- Pascari, Xenia
- Gaina, Boris
- The Research Institute for Agricultural Economy and Rural Development (ICEADR)
Entstanden
- 2014
Ähnliche Objekte (12)
The Influence of wine storytelling on the global wine tourism experience
Impact of oxygen on quality of white wine
Impact of oxygen on quality of white wine
Evaluating the influence of stress parameters on Oenococcus oeni and the subsequent volatile aroma composition of white wine
Bottling process and closure choice influence oxygen levels in wine and wine post-bottling development
Bottling process and closure choice influence oxygen levels in wine and wine post-bottling development
Regulation of PAU5 – a gushing-reducing protein in sparkling wine – by Saccharomyces cerevisiae
Segmenting wine markets with diverse price functions: Evidence from California red and white wines sold in British Columbia
Wine
Wines
Characterization of Saccharomyces Strains Isolated from “Kéknyelű” Grape Must and Their Potential for Wine Production
WINE & WEED
The Influence of wine storytelling on the global wine tourism experience
Impact of oxygen on quality of white wine
Impact of oxygen on quality of white wine
Evaluating the influence of stress parameters on Oenococcus oeni and the subsequent volatile aroma composition of white wine
Bottling process and closure choice influence oxygen levels in wine and wine post-bottling development
Bottling process and closure choice influence oxygen levels in wine and wine post-bottling development
Regulation of PAU5 – a gushing-reducing protein in sparkling wine – by Saccharomyces cerevisiae
Segmenting wine markets with diverse price functions: Evidence from California red and white wines sold in British Columbia
Wine
Wines
Characterization of Saccharomyces Strains Isolated from “Kéknyelű” Grape Must and Their Potential for Wine Production
WINE & WEED
The Influence of wine storytelling on the global wine tourism experience
Impact of oxygen on quality of white wine
Impact of oxygen on quality of white wine
Evaluating the influence of stress parameters on Oenococcus oeni and the subsequent volatile aroma composition of white wine
Bottling process and closure choice influence oxygen levels in wine and wine post-bottling development
Bottling process and closure choice influence oxygen levels in wine and wine post-bottling development
Regulation of PAU5 – a gushing-reducing protein in sparkling wine – by Saccharomyces cerevisiae
Segmenting wine markets with diverse price functions: Evidence from California red and white wines sold in British Columbia
Wine
Wines
Characterization of Saccharomyces Strains Isolated from “Kéknyelű” Grape Must and Their Potential for Wine Production