6/30/2023 0 Comments [...] by Ivana DelačMultivariate statistical analysis linked the investigated yeasts to specific, particularly abundant compounds. pulcherrima produced compounds not commonly found in S. Most treatments caused increases in linalool and β-damascenone, decreases in higher alcohols and fatty acids, and improved synthesis of odoriferous esters. Volatile profiles of non- Saccharomyces yeasts differed significantly from the S. Eighty volatile compounds were quantified via headspace solid-phase microextraction and gas chromatography-mass spectrometry, and the data were statistically elaborated. The grape must of Malvazija istarska was inoculated with monocultures of Torulaspora delbrueckii, Metschnikowia pulcherrima, Pichia kluyveri, Lachancea thermotolerans, and Schizosaccharomyces pombe, alongside a S. This study aimed to investigate the volatile aroma profiles produced by various non- Saccharomyces yeasts just before sequential inoculation with Saccharomyces cerevisiae to provide an insight into the particular effects they induce at this stage. There is a lack of studies evaluating the metabolic contribution of non- Saccharomyces yeasts in early fermentation phases.
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