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 ye...

Full description

Saved in:
Bibliographic Details
Published inThe Research Institute for Agriculture Economy and Rural Development. International Symposium. Agrarian Economy and Rural Development: Realities and Perspectives for Romania. Proceedings p. 111
Main Authors Alain, Poulard, Xenia, Pascari, Boris, Gaina
Format Journal Article
LanguageEnglish
Published Bucharest The Research Institute for Agriculture Economy and Rural Development 01.01.2014
Subjects
Acidity
Fermentation
Taste
Wines
Yeast
Online AccessGet full text

Cover

More Information
Summary: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.
ISSN:2247-7187