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Memorias de investigación
Communications at congresses:
Influence of sequential and mixed fermentations with non-Saccharomyces yeasts on the sensory profile of red wine
Year:2014
Research Areas
  • Foodstuffs tecnology
Information
Abstract
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.
International
Si
Congress
XXXVII World Congress of Vine and Wine. OIV 2014
960
Place
Mendoza, Argentina
Reviewers
Si
ISBN/ISSN
979-10-91799-33-1
Start Date
09/11/2014
End Date
14/11/2014
From page
548
To page
548
Proceedings of the 37th World Congress of Vine and Wine / OIV 2014
Participants
  • Autor: Iris Loira Calvar (UPM)
  • Autor: Antonio Dionisio Morata Barrado (UPM)
  • Autor: Piergiorgio COMUZZO (Universidad de UDINE (Italia))
  • Autor: M. Carmen Gonzalez Chamorro (UPM)
  • Autor: Fernando Calderon Fernandez (UPM)
  • Autor: Jose Antonio Suarez Lepe (UPM)
Research Group, Departaments and Institutes related
  • Creador: Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica
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