SciELO - Scientific Electronic Library Online

 
vol.26 número1Revisão: Cultivo Protegido Em ViticulturaRelação Entre Vinho e Saúde. Uma Questão de Moderação? índice de autoresíndice de assuntosPesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados

Journal

Artigo

Indicadores

Links relacionados

  • Não possue artigos similaresSimilares em SciELO

Compartilhar


Ciência e Técnica Vitivinícola

versão impressa ISSN 0254-0223

Resumo

MENDES-FERREIRA, Ana; BARBOSA, Catarina; LAGE, Patrícia  e  MENDES-FAIA, Arlete. The Impact Of Nitrogen On Yeast Fermentation And Wine Quality. Ciência Téc. Vitiv. [online]. 2011, vol.26, n.1, pp.17-32. ISSN 0254-0223.

Wine aroma is composed of primary, or varietal, aromas that arise directly from the grapes; secondary, or fermentation aromas, aromas produced by yeasts during the alcoholic fermentation; and the tertiary, or maturation bouquet that results from chemical reactions during wine ageing. Organic acids, higher alcohols, low-volatile organic sulphur compounds and esters, with their fruity notes, are significant sensorial components of wine and other fermented beverages and are the primary compounds that form a fermentation bouquet. At low levels, most of these compounds contribute to the perceived wine aroma, but at high levels, they can dominate the aroma, decreasing its complexity. The compounds are released during alcoholic fermentation in variable concentrations depending on the yeast strain, fermentation conditions, and nutrient concentration. The influence of nitrogen on alcoholic fermentation and aroma compound formation by yeast, and therefore its effect on wine quality, is discussed herein.

Palavras-chave : yeast; nitrogen; alcoholic fermentation; aroma compounds; wine.

        · resumo em Português     · texto em Português     · Português ( pdf )