Linked Life Data

16943006

Source:http://linkedlifedata.com/resource/pubmed/id/16943006

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
2
pubmed:dateCreated
2006-8-31
pubmed:abstractText
Xynomavro and Muscat Hamburg grapes were fermented spontaneously, producing red and white wine, respectively. The indigenous yeast flora, isolated at three phases of these fermentations, was studied. One hundred and ten strains were isolated, eighty-four of which were identified as Saccharomyces cerevisiae. Six of these strains were selected for their satisfactory oenological properties to be tested as starters in wine fermentations. The quality of the produced wines was evaluated after determination of their aromatic compounds and sensory analysis. S. cerevisiae strain BT4, as well as the AM4+BM3 combination, were considered the best as they produced wines characterized by fruity aromas and were highly accepted among panelists.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:status
MEDLINE
pubmed:month
Apr
pubmed:issn
0740-0020
pubmed:author
pubmed:issnType
Print
pubmed:volume
23
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
205-11
pubmed:dateRevised
2006-11-15
pubmed:meshHeading
pubmed:year
2006
pubmed:articleTitle
Selection of indigenous Saccharomyces cerevisiae strains according to their oenological characteristics and vinification results.
pubmed:affiliation
Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, Faculty of Agronomy, Aristotle University of Thessaloniki, GR-54124 Thessaloniki, Greece.
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't