Descripción
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The Schizosaccharomyces strains consumed less primary amino nitrogen and produced less urea and more pyruvic acid than other Saccharomyces species. Further, three of the four Schizosaccharomyces strains completed the breakdown of malic acid by day 4 of fermentation. The main negative effect of the use of Schizosaccharomyces was strong acetic acid production. The Schizosaccharomyces strains that produced most pyruvic acid (938 and 936) were associated with better ?wine? colour than the remaining yeasts. The studied Schizosaccharomyces could therefore be of oenological interest. | |
Internacional
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Si |
Nombre congreso
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XXXVI World Congress of Vine and Wine ? OIV (Oficina Internacional de la vid y el vino) Vine and Wine between Tradition and modernity |
Tipo de participación
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960 |
Lugar del congreso
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Bucharest, Romania |
Revisores
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Si |
ISBN o ISSN
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979-10-91799-15-7 |
DOI
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Fecha inicio congreso
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02/06/2013 |
Fecha fin congreso
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07/06/2013 |
Desde la página
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307 |
Hasta la página
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308 |
Título de las actas
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Proceedings of the 36th World Congress of Vine and Wine / OIV 2012 Depósito Legal: Proceedings ISBN 979-10-91799-16-4 Book of abstracts ISBN 979-10-91799-15-7 |