Improving production of aromatic compounds by indigenous yeasts in Chenin Blanc grape must | Zendy

Pereira Coelho Santos Adriana | Zendy; Vanderlinde Regina | Zendy; Aparecida Souza Machado Bruna | Zendy; Eug ecirc nia de Oliveira Mamede Maria | Zendy

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Improving production of aromatic compounds by indigenous yeasts in Chenin Blanc grape must

Author(s) -

Pereira Coelho Santos Adriana,

Vanderlinde Regina,

Aparecida Souza Machado Bruna,

Eug ecirc nia de Oliveira Mamede Maria

Publication year - 2016

Publication title -

african journal of agricultural research

Language(s) - English

Resource type - Journals

ISSN - 1991-637X

DOI - 10.5897/ajar2016.10964

Subject(s) - ethyl hexanoate , aroma , acetaldehyde , fermentation , food science , ethyl acetate , yeast , chemistry , odor , biochemistry , ethanol , organic chemistry

1 Department of Bromatological Analysis, College of Pharmacy, Federal University of Bahia, Barão of Geremoabo, s/n, Ondina, 40171-970, Salvador, BA, Brazil. 2 Reference Laboratory of Enology, Brazilian Wine Institute – IBRAVIN, Avenida da Vindima, 1855, Exposição, 95054470 Caxias do Sul, Brasil; University of Caxias do Sul, Francisco Getúlio Vargas, 1130, 95070-560 Caxias do Sul, RS, Brasil. 3 Faculty of Technology, SENAI/CIMATEC, National Service of Industrial Learning–SENAI, Salvador, Bahia, Brazil.

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