The effect of linoleic acid on the Sauvignon blanc fermentation by different wine yeast strains
The effect of linoleic acid on the Sauvignon blanc fermentation by different wine yeast strains
About this item
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Publisher
England: Oxford University Press
Journal title
Language
English
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Publisher
England: Oxford University Press
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Scope and Contents
Contents
The level of linoleic acid in the Sauvignon blanc (SB) grape juice affects the development of different aroma compounds during fermentation by Saccharomyces cerevisiae EC1118, including key varietal thiols such as 3-mercaptohexanol (3MH) and 3-mercaptohexyl acetate (3MHA). However, it is still unknown if linoleic acid would affect in a similar way...
Alternative Titles
Full title
The effect of linoleic acid on the Sauvignon blanc fermentation by different wine yeast strains
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Record Identifier
TN_cdi_proquest_miscellaneous_1807273960
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_1807273960
Other Identifiers
ISSN
1567-1364
E-ISSN
1567-1364
DOI
10.1093/femsyr/fow050
