Effect of Gluconic Acid Consumption during Simulation of Biological Aging of Sherry Wines by a Flor Yeast Strain on the Final Volatile Compounds
Rafael A. Peinado, Juan Moreno, José M. Ortega, Juan Carlos Mauricio
Journal of Agricultural and Food Chemistry
Abstract
Flor yeast Saccharomyces cerevisiae (capensis G1) strain assimilates gluconic acid during the aerobic biological aging process of sherry wines and exerts significant changes on the final volatile compounds of wines, especially a decrease in volatile acidity and butanoic, isobutanoic, 2-methylbutanoic, and 3-methylbutanoic acids. This decrease may have a favorable effect on the quality of sherry wines.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
Flor yeast Saccharomyces cerevisiae (capensis G1) strain assimilates gluconic acid
“Flor yeast Saccharomyces cerevisiae (capensis G1) strain assimilates gluconic acid during the aerobic biological aging process of sherry wines”
Flor yeast Saccharomyces cerevisiae (capensis G1) strain decreases volatile acidity and butanoic, isobutanoic, 2-methylbutanoic, and 3-methylbutanoic acids
“especially a decrease in volatile acidity and butanoic, isobutanoic, 2-methylbutanoic, and 3-methylbutanoic acids”
decrease in volatile acidity and butanoic, isobutanoic, 2-methylbutanoic, and 3-methylbutanoic acids has favorable effect on the quality of sherry wines
“This decrease may have a favorable effect on the quality of sherry wines”