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Utilisation de Candida Pyralidae dans les fermentations mixtes en vins blancs secs

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dc.contributor.author POULARD, A.
dc.contributor.author GAÏNA, B.
dc.contributor.author MOSCVINTEVA, E.
dc.contributor.author BELOVA, O.
dc.date.accessioned 2019-11-15T13:35:34Z
dc.date.available 2019-11-15T13:35:34Z
dc.date.issued 2014
dc.identifier.citation POULARD, A., GAÏNA, B., MOSCVINTEVA, E.et al. Utilisation de Candida Pyralidae dans les fermentations mixtes en vins blancs secs. In: MTFI – 2014. Modern technologies, in the food industry–2014: proc. of the intern. conf., October 16–18, 2014. Chişinău, 2014, pp. 359-364. ISBN 978-9975-80-840-8. en_US
dc.identifier.isbn 978-9975-80-840-8
dc.identifier.uri http://repository.utm.md/handle/5014/6948
dc.description.abstract The recent developments in fermentation techniques through the use of sequential inoculation non-Saccharomyces/ Saccharomyces sp. yeasts showed the interest of expanding the aromatic range of dry white and rosé wines. Candida pyralidae a predominantly oxidative type of yeast has been studied. The wines produced with Candida pyralidae display very fruity characteristics and characterised by high levels of fatty acid esters. Further developments will involve the research of adequate conditions for the industrial production of Candida pyralidae in the form of cream yeast or LSA, prior to its commercial release with winemakers. en_US
dc.language.iso fr en_US
dc.publisher Technical University of Moldova en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject dry white wines en_US
dc.subject white wines en_US
dc.subject dry rose wines en_US
dc.subject rose wines en_US
dc.subject Candida Pyralidae en_US
dc.title Utilisation de Candida Pyralidae dans les fermentations mixtes en vins blancs secs en_US
dc.type Article en_US


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