Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
Molecular pairings
Pairs well with — computed from shared flavor compounds
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Ingredient
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
60 compounds identified — FoodAtlas / FooDB verified
Pairs well with — computed from shared flavor compounds
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
“In total 720 yeasts representing 24 species were isolated. Predominant species found in the must samples, i.e. Candida stellata, Kloeckera apiculata, Candida pulcherrima and Candida colliculosa, should have the most impact on subsequent fermentation.”
non-Saccharomyces yeasts → found in → grape musts
“Yeasts of the genera Rhodotorula, Pichia, Candida, and Metschnikowia occurred at low levels in freshly extracted grape musts but died off as soon as fermentation commenced.”
Rhodotorula, Pichia, Candida, and Metschnikowia → occur → at low levels in freshly extracted grape musts
“Yeasts are better adapted to growth in grape must than lactic acid bacteria, so the alcoholic fermentation starts quickly.”
yeasts → are better adapted to → growth in grape must
“Four yeast strains isolated from fermenting botrytized grape musts in the Tokaj wine region of Hungary are shown to represent a new osmotolerant and psychrotolerant species.”
Candida zemplinina → is isolated from → fermenting botrytized grape musts
“However, this relationship can be enriched by allowing 'wild' non-Saccharomyces yeast to participate in a sequential manner in the early phases of grape must fermentation.”
non-Saccharomyces yeast → participate → grape must fermentation