Wine Chemistry and Biochemistry

8D Yeasts and Wine Flavour 357 yeasts is a relatively unreliable fermentation strategy, a growing proportion of wines in the New ...

358 M. Ugliano and P.A. Henschke Ta b l e 8 D. 5A generalized chemical composition of wine made with indigenous yeasts Concentra ...

8D Yeasts and Wine Flavour 359 ethyl hexanoate, 3-methylbutyl acetate and hexyl acetate, to produce a clear clus- ter by princip ...

360 M. Ugliano and P.A. Henschke Ta b l e 8 D. 6 The diversity of volatile metabolites produ ced by different species of wine ye ...

8D Yeasts and Wine Flavour 361 Ta b l e 8 D. 7General properties of Saccharomycesspecies cerevisiae, bayanus/uvarum and paradoxu ...

362 M. Ugliano and P.A. Henschke the warmer viticultural regions but recent data suggest that the high conversion effi- ciency t ...

8D Yeasts and Wine Flavour 363 8D.6.2.2 Volatile Compounds The aroma profile of wines made with strains ofSaccharomyces cerevisi ...

364 M. Ugliano and P.A. Henschke their hybrids withSaccharomyces cerevisiae, have improved ability to hydrolyse S-cysteinylated ...

8D Yeasts and Wine Flavour 365 when an exogenous source of acetaldehyde is introduced into a culture (Stanley et al. 1993). Exog ...

366 M. Ugliano and P.A. Henschke than could be achieved by blending wines made by monoculture fermentation (Swiegers et al. 2008 ...

8D Yeasts and Wine Flavour 367 Ta b l e 8 D. 9 Comparison of aroma descriptorsafor Chardonnay wines made withSaccharomyces cerev ...

368 M. Ugliano and P.A. Henschke Ta b l e 8 D. 1 0Principal characteristics of selected non-Saccharomycesyeasts Genus species Ch ...

8D Yeasts and Wine Flavour 369 ester and higher alcohol production, and production of novel wine aromas; acetic acid and acetald ...

370 M. Ugliano and P.A. Henschke Hanseniaspora guilliermondiican produce more ethanol thanHanseniaspora uvarumand has a better b ...

8D Yeasts and Wine Flavour 371 The potential for non-Saccharomycesyeasts to enhance wine aroma intensity and flavour complexity ...

372 M. Ugliano and P.A. Henschke Another poorly explored area concerns grape and wine phenolics. Although yeast interaction with ...

8D Yeasts and Wine Flavour 373 tions evaluated by chemical and/or sensory techniques. Nevertheless, the process of screening and ...

374 M. Ugliano and P.A. Henschke will therefore optimise the largely silentcode locked away in the non-volatile grape precursor ...

8D Yeasts and Wine Flavour 375 Bataillon, M., Rico, A., Sablayrolles, J.-M., Salmon, J.-M., & Barre, P. (1996) Early thiamin ...

376 M. Ugliano and P.A. Henschke Camarasa, C., Grivet, J., & Dequin, S. (2003) Investigation by^13 CNMR and tricarboxylic ac ...