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Filtering by: Subject Riesling (Wine) -- Evaluation Committee Member Deinzer, M.

Sensory and chemical evaluation of riesling, chardonnay and pinot noir fermented by different strains of Saccharomyces cerevisiae

Creator:

Dumont, Ann

Abstract:

Fermentation of the grape must into wine is one of the most important steps in winemaking. Selected yeast strains of Saccharomyces cerevisiae have been used for many years to ensure complete and even fermentations. The formation of volatile compounds also occurs during fermentation and will influence the sensory perception of...

Resource Type:

Masters Thesis

Full Text:

Chemical Evaluation of Riesling. Chardonnay and Pinot Noir Fermented by Different Strains of