Evaluation of the Combined Effects of Enzymatic Treatment and Aging on Lees on the Aroma of Wine from Bombino bianco Grapes-Reference-Cited by-同舟云学术

Evaluation of the Combined Effects of Enzymatic Treatment and Aging on Lees on the Aroma of Wine from Bombino bianco Grapes

Published:2008-09-23 Issue:20 Volume:56 Page:9495-9501
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Masino Francesca¹,Montevecchi Giuseppe¹,Arfelli Giuseppe¹,Antonelli Andrea¹

Affiliation:

1. Dipartimento Scienze Agrarie e degli Alimenti, Università degli Studi di Modena e Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy, and Università di Teramo, Dipartimento di Scienze degli Alimenti, Via C.R. Lerici 1, Mosciano Stazione, 64023 Teramo, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf8015893

Reference30 articles.

1. Conventional and enzyme-assisted autolysis during ageing over lees in red wines: Influence on the release of polysaccharides from yeast cell walls and on wine monomeric anthocyanin content

2. Induced autolysis ofSaccharomyces cerevisiae: Morphological effects, rheological effects, and dynamics of accumulation of extracellular hydrolysis products

3. Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking

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