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Penicillium was used to immobilize Saccharomyces cerevisiae, without using physico-chemical external supports, to form yeast biocapsules. The biocapsules, once the Penicillium was killed by the ethanol produced, were used in a grape must fermentation. Must fermentation was carried out for 160 h with the biocapsules and for 300 h with free yeast cells. Acetaldehyde (84 vs. 63 mg/l), isobutanol (217...
An aroma profile, based on the contents of 36 specific compounds, grouped in seven series that contribute to wine odour was developed, allowing wines to be classified according to their sensory characteristics. The proposed profile allows wines of different varieties to be distinguished, identifying the effects of pre-fermentative treatments on the flavour of the resulting wine. The profile revealed...
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