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
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Abstract
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| 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. | |
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International
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Si |
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Congress
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XXXVII World Congress of Vine and Wine. OIV 2014 |
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960 |
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Place
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Mendoza, Argentina |
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Reviewers
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Si |
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ISBN/ISSN
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979-10-91799-33-1 |
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Start Date
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09/11/2014 |
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End Date
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14/11/2014 |
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From page
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548 |
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To page
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548 |
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Proceedings of the 37th World Congress of Vine and Wine / OIV 2014 |
Open Access publication
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