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Influence of sequential and mixed fermentations with non-Saccharomyces yeasts on the sensory profile of red wine
Cita
Loira Calvar, Iris 
ORCID: https://orcid.org/0000-0003-0399-4744, Morata Barrado, Antonio Dionisio ORCID: https://orcid.org/0000-0003-1275-6721, Comuzzo, Piergiorgio, Gonzalez Chamorro, M. Carmen ORCID: https://orcid.org/0000-0002-6478-441X, Calderon Fernandez, Fernando ORCID: https://orcid.org/0000-0003-4693-8718 and Suarez Lepe, Jose Antonio ORCID: https://orcid.org/0000-0001-8131-2142
(2014).
Influence of sequential and mixed fermentations with non-Saccharomyces yeasts on the sensory profile of red wine.
En: "XXXVIIth World Congress of Vine and Wine and the 12th General Assembly of the International Organisation of Vine and Wine (OIV)", 9/11/2014-14/11/2014, Mendoza, Argentina. p. 548.
ORCID: https://orcid.org/0000-0003-0399-4744, Morata Barrado, Antonio Dionisio ORCID: https://orcid.org/0000-0003-1275-6721, Comuzzo, Piergiorgio, Gonzalez Chamorro, M. Carmen ORCID: https://orcid.org/0000-0002-6478-441X, Calderon Fernandez, Fernando ORCID: https://orcid.org/0000-0003-4693-8718 and Suarez Lepe, Jose Antonio ORCID: https://orcid.org/0000-0001-8131-2142
(2014).
Influence of sequential and mixed fermentations with non-Saccharomyces yeasts on the sensory profile of red wine.
En: "XXXVIIth World Congress of Vine and Wine and the 12th General Assembly of the International Organisation of Vine and Wine (OIV)", 9/11/2014-14/11/2014, Mendoza, Argentina. p. 548.
Descripción
| Título: | Influence of sequential and mixed fermentations with non-Saccharomyces yeasts on the sensory profile of red wine |
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| Autor/es: |
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| Tipo de Documento: | Ponencia en Congreso o Jornada (Artículo) |
| Título del Evento: | XXXVIIth World Congress of Vine and Wine and the 12th General Assembly of the International Organisation of Vine and Wine (OIV) |
| Fechas del Evento: | 9/11/2014-14/11/2014 |
| Lugar del Evento: | Mendoza, Argentina |
| Título del Libro: | 37th World Congress of Vine and Wine and 12th General Assembly of the OIV |
| Fecha: | 2014 |
| Volumen: | 1-2 |
| Materias: | |
| ODS: | |
| Escuela: | E.T.S.I. Agrónomos (UPM) [antigua denominación] |
| Departamento: | Química y Tecnología de Alimentos |
| Licencias Creative Commons: | Reconocimiento - Sin obra derivada - No comercial |
Resumen
The aim of this work is to evaluate the influence of S. pombe and T. delbrueckii species on the sensory quality of red wine when used in sequential and mixed fermentations with S. cerevisiae.
Más información
| ID de Registro: | 36320 |
|---|---|
| Identificador DC: | https://oa.upm.es/36320/ |
| Identificador OAI: | oai:oa.upm.es:36320 |
| URL Oficial: | http://www.webofconferences.org/index.php?option=c... |
| Depositado por: | Memoria Investigacion |
| Depositado el: | 09 Jul 2015 15:02 |
| Ultima Modificación: | 02 Jul 2024 09:22 |
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