Influence of the use of selected and non-selected yeasts in red wine production
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2005 |
| Outros Autores: | , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Brazilian Archives of Biology and Technology |
| Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000600010 |
Resumo: | The aim of this work was to study the influence of use of Saccharomyces cerevisiae selected varieties in the elaboration of Terci red wine from Colombo. The winemaking method followed the classic red wine vinification system and the samples were analyzed according to the official table wine methods. The assays performed showed differences mainly over volatile acids, acetaldehyde, esters and methanol contents, confirming that the use of selected yeasts contributed on improving the wine quality. |
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Influence of the use of selected and non-selected yeasts in red wine productionFermentationred wineselected yeastsThe aim of this work was to study the influence of use of Saccharomyces cerevisiae selected varieties in the elaboration of Terci red wine from Colombo. The winemaking method followed the classic red wine vinification system and the samples were analyzed according to the official table wine methods. The assays performed showed differences mainly over volatile acids, acetaldehyde, esters and methanol contents, confirming that the use of selected yeasts contributed on improving the wine quality.Instituto de Tecnologia do Paraná - Tecpar2005-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000600010Brazilian Archives of Biology and Technology v.48 n.5 2005reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-89132005000600010info:eu-repo/semantics/openAccessDorneles,DanielaMachado,Iara Maria PereiraChociai,Miriam BlumelBonfim,Tania Maria Bordineng2005-11-21T00:00:00Zoai:scielo:S1516-89132005000600010Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2005-11-21T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false |
| dc.title.none.fl_str_mv |
Influence of the use of selected and non-selected yeasts in red wine production |
| title |
Influence of the use of selected and non-selected yeasts in red wine production |
| spellingShingle |
Influence of the use of selected and non-selected yeasts in red wine production Dorneles,Daniela Fermentation red wine selected yeasts |
| title_short |
Influence of the use of selected and non-selected yeasts in red wine production |
| title_full |
Influence of the use of selected and non-selected yeasts in red wine production |
| title_fullStr |
Influence of the use of selected and non-selected yeasts in red wine production |
| title_full_unstemmed |
Influence of the use of selected and non-selected yeasts in red wine production |
| title_sort |
Influence of the use of selected and non-selected yeasts in red wine production |
| author |
Dorneles,Daniela |
| author_facet |
Dorneles,Daniela Machado,Iara Maria Pereira Chociai,Miriam Blumel Bonfim,Tania Maria Bordin |
| author_role |
author |
| author2 |
Machado,Iara Maria Pereira Chociai,Miriam Blumel Bonfim,Tania Maria Bordin |
| author2_role |
author author author |
| dc.contributor.author.fl_str_mv |
Dorneles,Daniela Machado,Iara Maria Pereira Chociai,Miriam Blumel Bonfim,Tania Maria Bordin |
| dc.subject.por.fl_str_mv |
Fermentation red wine selected yeasts |
| topic |
Fermentation red wine selected yeasts |
| description |
The aim of this work was to study the influence of use of Saccharomyces cerevisiae selected varieties in the elaboration of Terci red wine from Colombo. The winemaking method followed the classic red wine vinification system and the samples were analyzed according to the official table wine methods. The assays performed showed differences mainly over volatile acids, acetaldehyde, esters and methanol contents, confirming that the use of selected yeasts contributed on improving the wine quality. |
| publishDate |
2005 |
| dc.date.none.fl_str_mv |
2005-09-01 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
| dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
| format |
article |
| status_str |
publishedVersion |
| dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000600010 |
| url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000600010 |
| dc.language.iso.fl_str_mv |
eng |
| language |
eng |
| dc.relation.none.fl_str_mv |
10.1590/S1516-89132005000600010 |
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info:eu-repo/semantics/openAccess |
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openAccess |
| dc.format.none.fl_str_mv |
text/html |
| dc.publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
| publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
| dc.source.none.fl_str_mv |
Brazilian Archives of Biology and Technology v.48 n.5 2005 reponame:Brazilian Archives of Biology and Technology instname:Instituto de Tecnologia do Paraná (Tecpar) instacron:TECPAR |
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Instituto de Tecnologia do Paraná (Tecpar) |
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TECPAR |
| institution |
TECPAR |
| reponame_str |
Brazilian Archives of Biology and Technology |
| collection |
Brazilian Archives of Biology and Technology |
| repository.name.fl_str_mv |
Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar) |
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babt@tecpar.br||babt@tecpar.br |
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1750318270635835392 |