alexa Evaluation of an aroma similar to that of sparkling wine: Sensory and gas chromatography analyses of fermented grape musts
Microbiology

Microbiology

Fermentation Technology

Author(s): Maria Eugnia Oliveira Mamede

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The aim of our study was to verify the acceptability and volatile compound composition of grape musts fermented by yeasts commonly found in the natural grape microflora. A consumer panel determined the acceptability of the grape musts, comparing the aromas with that of a corresponding commercial sparkling wine. The volatile compounds were isolated by the purge and trap system. The highest means for acceptability were obtained by the Pinot Noir and Chardonnay musts fermented by Pichia membranaefaciens and by the Chardonnay must fermented by Kloeckera apiculata, with no significant difference amongst them (p

This article was published in Food Chemistry and referenced in Fermentation Technology

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