Servicios Personalizados
Articulo
Indicadores
Links relacionados
Citado por Google
Similares en Google
Compartir
South African Journal of Enology and Viticulture
versión On-line ISSN 2224-7904
versión impresa ISSN 0253-939X
Resumen
LOPEZ, S.; MATEO, J.J. y MAICAS, S.. Characterisation of Hanseniaspora isolates with potential aroma-enhancing properties in Muscat wines. S. Afr. J. Enol. Vitic. [online]. 2014, vol.35, n.2, pp.292-303. ISSN 2224-7904.
The sensorial characteristics of the wines produced with Muscat grapes are related to the level of terpene alcohols, so an improvement of such a level is expected as a result of hydrolytic processes conducted by Hanseniaspora. The aim of this work was to select and identify new strains for this purpose. In a second step, the strains were assayed to evaluate their oenological abilities. H. uvarum H107 and H. vineae G26 and P38 were proven to be good candidates to be used in commercial vinification processes to enhance wine properties. Wine inoculated with yeasts showed an increase in the level of aromatic compounds.
Palabras clave : Hanseniaspora; β-glucosidase; β-xylosidase; yeast; wine; enzyme.
![](/img/en/iconPDFDocument.gif)