Influence of Saccharomyces cerevisiae strains on fermentation and flavor compounds of white wines made from cv. Emir grown in Central Anatolia, Turkey

@article{Nurgel2002InfluenceOS,
  title={Influence of Saccharomyces cerevisiae strains on fermentation and flavor compounds of white wines made from cv. Emir grown in Central Anatolia, Turkey},
  author={C Nurgel and H{\"u}seyin Erten and Ahmet Canbas and Turgut Cabaroğlu and Serkan Selli},
  journal={Journal of Industrial Microbiology and Biotechnology},
  year={2002},
  volume={29},
  pages={28-33}
}
The effect of inoculation with selected Saccharomyces cerevisiae strains was studied on fermentation and flavor compounds of wines made from Vitis vinifera L. cv. Emir grown in Central Anatolia, Turkey. Flavor compounds were analysed and identified by GC-FID and GC-MS, respectively. The total concentrations of flavor compounds did not increase with the addition of indigenous and commercial wine yeasts, but differences were noted in individual volatile compounds. Cluster and factor analyses of… CONTINUE READING

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