- -

Study of the production and release of aromas during winemaking carried out by different Saccharomyces species and hybrids

RiuNet: Institutional repository of the Polithecnic University of Valencia

Share/Send to

Cited by

Statistics

Study of the production and release of aromas during winemaking carried out by different Saccharomyces species and hybrids

Show simple item record

Files in this item

dc.contributor.advisor Querol Simon, Amparo es_ES
dc.contributor.advisor Belloch Trinidad, Mª Carmen es_ES
dc.contributor.author GAMERO LLUNA, AMPARO es_ES
dc.date.accessioned 2011-04-15T07:12:42Z
dc.date.available 2011-04-15T07:12:42Z
dc.date.created 2011-03-29T08:00:00Z es_ES
dc.date.issued 2011-04-15T07:12:26Z es_ES
dc.identifier.uri http://hdl.handle.net/10251/10741
dc.description.abstract Aroma is one of the most important attributes involved in wine quality. Current trend in winemaking consists of producing wines with different aroma nuances to offer variety of wines to a developing market. Several studies have demonstrated that low temperature fermentations favours aroma synthesis and retention. In this background, new wine yeasts able to perform fermentation at low temperatures improving wine aroma while maintaining good fermentation rates are necessary. This doctoral thesis explores the oenological traits of different Saccharomyces species and hybrids relevant for present-day wine industry, especially regarding aroma production, as well as the molecular bases underneath. This exploration has been possible using different biochemical, analytical chemistry and molecular techniques to perform enzymatic activity detection, aroma profile determination and transcriptome analysis in wine fermentations. Through this doctoral thesis the abilities of different Saccharomyces species and hybrids regarding primary aroma release and secondary aroma production, especially at low temperatures, has been elucidated in order to know the different possibilities that these yeasts offer to create new wines with different aromatic nuances. One of the general conclusions of this doctoral thesis is that production and release of aromas in winemaking depends on the strain carrying out the fermentation process. Nevertheless, sometimes there was a species tendency. On the other hand, the fact that fermentation temperature affects aroma synthesis but not always in the direction to aroma increase has been demonstrated. es_ES
dc.language Inglés es_ES
dc.rights Reserva de todos los derechos es_ES
dc.source Riunet
dc.subject Saccharomyces es_ES
dc.subject Hybrids es_ES
dc.subject Alcoholic fermentation es_ES
dc.subject Wine es_ES
dc.subject Aroma es_ES
dc.title Study of the production and release of aromas during winemaking carried out by different Saccharomyces species and hybrids
dc.type Tesis doctoral es_ES
dc.identifier.doi 10.4995/Thesis/10251/10741 es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.description.bibliographicCitation Gamero Lluna, A. (2011). Study of the production and release of aromas during winemaking carried out by different Saccharomyces species and hybrids [Tesis doctoral no publicada]. Universitat Politècnica de València. doi:10.4995/Thesis/10251/10741. es_ES
dc.type.version info:eu-repo/semantics/acceptedVersion es_ES
dc.relation.tesis 3518 es_ES


This item appears in the following Collection(s)

Show simple item record