Please use this identifier to cite or link to this item:
Type: Artigo de periódico
Title: Evaluation of fermented grape must
Author: Mamede, MEDO
Pastore, GM
Abstract: The aim of this study was to determine the concentration of volatile compounds in Chardonnay and Pinot Noir grape musts. The study also aims to analyze yeast growth phases during fermentation at 15 and 20 degrees C. Major volatile compounds of fermentation such as ethanol, ethyl acetate, isoamyl acetate, acetaldehyde, 1-propanol, 3-methyl butanol and 2-methyl butanol were isolated and quantified using the Purge and Trap system. Fermentation carried out at 15 degrees C was more appropriate in the production of ethyl acetate (131.3 and 147.0 mg.L-1 in the Pinot Noir and Chardonnay musts, respectively), whilst at 20 degrees C the production was of 286.0 and 270.0 mg.L-1 in the Pinot Noir and Chardonnay musts respectively.
Subject: aroma compounds
P. membranaefaciens
purge and trap
Country: Brasil
Editor: Soc Brasileira Ciencia Tecnologia Alimentos
Citation: Ciencia E Tecnologia De Alimentos. Soc Brasileira Ciencia Tecnologia Alimentos, v. 27, n. 2, n. 281, n. 284, 2007.
Rights: aberto
Date Issue: 2007
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
WOS000254832500012.pdf167.52 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.