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Autoren: 
Poulard, Alain
Pascari, Xenia
Gaina, Boris
Datum: 
2014
Quellenangabe: 
[Title:] Agrarian Economy and Rural Development - Realities and Perspectives for Romania. 5th Edition of the International Symposium [Publisher:] The Research Institute for Agricultural Economy and Rural Development (ICEADR) [Place:] Bucharest [Year:] 2014 [Pages:] 111-114
Zusammenfassung: 
It was demonstrated a positive action of the non-Saccharomyces yeasts on the organoleptic properties of wines. Also, their participation in fermentation process did not involve an excessive accumulation of volatile acidity or other taste and aroma defects. The involvement of the non-Saccharomyces yeasts in practical oenology that keeps on recent achievements in oenological biotechnologies allow an increase of aromatic intensity (floral, fruitful etc.) in varietal wines and preserve the varietal identity of obtained wines.
Schlagwörter: 
yeasts
non-Saccharomyces
Saccharomyces cerevisiae
alcoholic fermentation
kinetics of alcoholic fermentation
white dry wines
Dokumentart: 
Conference Paper
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