Effect of oxygen and lipid supplementation on the volatile composition of chemically defined medium and Chardonnay wine fermented with Saccharomyces cerevisiae.
作者： C. Varela , D. Torrea , S.A. Schmidt , C. Ancin-Azpilicueta , P.A. Henschke
DOI: 10.1016/J.FOODCHEM.2012.06.127
关键词:
摘要: Oxygen or lipids are required to complete stressful alcoholic fermentation. Lack of these nutrients can inhibit sugar uptake and growth, which leads incomplete 'stuck' supplementation not only restores yeast fermentative activity also affects formation volatile metabolites. To clarify the effect oxygen lipid on flavour active metabolites during wine fermentation, we evaluated addition two chemically defined grape juice filter clarified Chardonnay must. Lipid increased concentration esters, higher alcohols acids, whereas altered proportion acetate ethyl esters branch-chain acids medium-chain fatty acids. Combined showed an additive suppressed enhancing Our results demonstrate potential for manipulation aroma in white
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