A5033259680- Horticultural and Viticultural Research
- Fermentation and Sensory Analysis
- Phytochemicals and Antioxidant Activities
- Wine Industry and Tourism
University of British Columbia
2021-2022
Okanagan University College
2021
Saccharomyces cerevisiae is the primary yeast species responsible for most fermentations in winemaking. However, other yeasts, including uvarum, have occasionally been found conducting commercial around world. S. uvarum typically associated with white wine cool-climate regions, and has identified as dominant from France, Hungary, northern Italy, and, recently, Canada. little known about how origin genetic diversity of Canadian population relates to strains parts In this study, a highly...
When wine grapes are exposed to smoke, there is a risk that the resulting wines may possess smoky, ashy, or burnt aromas, flaw known as smoke taint. Smoke taint occurs when volatile phenols (VPs) largely responsible for aroma of transformed in grape into range glycosides imperceptible by smell. The majority VP-glycosides described date disaccharides possessing reducing β-d-glucopyranosyl moiety. Here, two-part experiment was performed (1) assess stability 11 synthesized towards general...
Each wine growing region hosts unique communities of indigenous yeast species, which may enter fermentation and contribute to the final flavour profile wines. One these Saccharomyces uvarum, is typically described as a cryotolerant that produces relatively high levels glycerol rose-scented volatile compounds compared with cerevisiae, main in winemaking. Comparisons fermentative chemical properties between S. uvarum cerevisiae at species level are common; however, paucity information has been...