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Effect of a variation of grape must temperature on the fermentative ability and the neutral lipid content ofSaccharomyces cerevisiae

โœ Scribed by N. Rozes; F. Larue; P. Ribereau-Gayon

Publisher
Springer Netherlands
Year
1988
Tongue
English
Weight
241 KB
Volume
10
Category
Article
ISSN
0141-5492

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Changes in aroma compounds synthesised from grape must during fermentation carried out by Saccharomyces cerevisiae, in semi-aerobic, anaerobic, short aeration conditions and after adding ergosterol and oleic acid to the must were studied. The biosynthesis of these aroma compounds was strongly depend