The impact of some commercial yeast strains on aroma compounds and sensorial analysis on two white wine varieties made in PGI Dealurile Olteniei, Romania
Eight wines of Pinot gris and five wines of Sauvignon blanc obtained by fermenting grape juices from PGI Dealurile Olteniei with different commercial selected yeast strains and with indigenous microbiota were compared in terms of sensorial characteristics and their composition in minor volatile arom...
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2017-01-01
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Series: | BIO Web of Conferences |
Online Access: | https://doi.org/10.1051/bioconf/20170902006 |
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doaj-c40a2f4b930f4950bb69aecd513902ea2021-04-02T16:18:11ZengEDP SciencesBIO Web of Conferences2117-44582017-01-0190200610.1051/bioconf/20170902006bioconf-oiv2017_02006The impact of some commercial yeast strains on aroma compounds and sensorial analysis on two white wine varieties made in PGI Dealurile Olteniei, RomaniaGrigorica Liviu-Gabriel0Niculaua Marius1Nechita Constantin Bogdan2Nistor Alina-Mihaiela3Cotea Valeriu V.4University of Agricultural Sciences and Veterinary MedicineResearch Centre for Oenology, Romanian Academy Iasi BranchResearch Centre for Oenology, Romanian Academy Iasi BranchUniversity of Agricultural Sciences and Veterinary MedicineUniversity of Agricultural Sciences and Veterinary MedicineEight wines of Pinot gris and five wines of Sauvignon blanc obtained by fermenting grape juices from PGI Dealurile Olteniei with different commercial selected yeast strains and with indigenous microbiota were compared in terms of sensorial characteristics and their composition in minor volatile aroma compounds. An easy handle methodology with dynamic head-space trap, Gas Chromatography-Mass Spectrometry based, (HS-trap-GC-MS) permits the identification of 49 aroma compounds. The aim of the work was to link these aroma compounds, arranged in different chemical families, with the sensorial analysis and to establish the characteristics of each biotechnology used in the trials so we can find solutions to improve the quality of white wines made in hot climate zone that in time was a traditional area of red wines.https://doi.org/10.1051/bioconf/20170902006 |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Grigorica Liviu-Gabriel Niculaua Marius Nechita Constantin Bogdan Nistor Alina-Mihaiela Cotea Valeriu V. |
spellingShingle |
Grigorica Liviu-Gabriel Niculaua Marius Nechita Constantin Bogdan Nistor Alina-Mihaiela Cotea Valeriu V. The impact of some commercial yeast strains on aroma compounds and sensorial analysis on two white wine varieties made in PGI Dealurile Olteniei, Romania BIO Web of Conferences |
author_facet |
Grigorica Liviu-Gabriel Niculaua Marius Nechita Constantin Bogdan Nistor Alina-Mihaiela Cotea Valeriu V. |
author_sort |
Grigorica Liviu-Gabriel |
title |
The impact of some commercial yeast strains on aroma compounds and sensorial analysis on two white wine varieties made in PGI Dealurile Olteniei, Romania |
title_short |
The impact of some commercial yeast strains on aroma compounds and sensorial analysis on two white wine varieties made in PGI Dealurile Olteniei, Romania |
title_full |
The impact of some commercial yeast strains on aroma compounds and sensorial analysis on two white wine varieties made in PGI Dealurile Olteniei, Romania |
title_fullStr |
The impact of some commercial yeast strains on aroma compounds and sensorial analysis on two white wine varieties made in PGI Dealurile Olteniei, Romania |
title_full_unstemmed |
The impact of some commercial yeast strains on aroma compounds and sensorial analysis on two white wine varieties made in PGI Dealurile Olteniei, Romania |
title_sort |
impact of some commercial yeast strains on aroma compounds and sensorial analysis on two white wine varieties made in pgi dealurile olteniei, romania |
publisher |
EDP Sciences |
series |
BIO Web of Conferences |
issn |
2117-4458 |
publishDate |
2017-01-01 |
description |
Eight wines of Pinot gris and five wines of Sauvignon blanc obtained by fermenting grape juices from PGI Dealurile Olteniei with different commercial selected yeast strains and with indigenous microbiota were compared in terms of sensorial characteristics and their composition in minor volatile aroma compounds. An easy handle methodology with dynamic head-space trap, Gas Chromatography-Mass Spectrometry based, (HS-trap-GC-MS) permits the identification of 49 aroma compounds. The aim of the work was to link these aroma compounds, arranged in different chemical families, with the sensorial analysis and to establish the characteristics of each biotechnology used in the trials so we can find solutions to improve the quality of white wines made in hot climate zone that in time was a traditional area of red wines. |
url |
https://doi.org/10.1051/bioconf/20170902006 |
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