YeS-Aroma - The effect of yeast strains on the aromatic profiles of typical Italian Passito style wines through Proton Transfer Reaction Mass Spectrometry (PTR-MS) combined with FTIR spectroscopy and data mining

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  4. YeS-Aroma - The effect of yeast strains on the aromatic profiles of typical Italian Passito style wines through Proton Transfer Reaction Mass Spectrometry (PTR-MS) combined with FTIR spectroscopy and data mining
Starting date
October 1, 2011
Duration (months)
12
Departments
Biotechnology, Computer Science
Managers or local contacts
Torriani Sandra
Keyword
FTIR, PTR-MS, data mining, yeast, wine

Studio degli effetti dei lieviti sui profili aromatici tipici di vini passiti italiano mediante spettrometria di massa a trasferimento protonico abbinata alla spettroscopia FTIR e a tecniche di data mining.

Sponsors:

Fondazione B. Kessler - Universitaà di Trento
Funds: assigned and managed by the department
Syllabus: Joint Projects 2010

Project participants

Francesca Monti
Associate Professor
Sandra Torriani
Full Professor
Research areas involved in the project
Biotechnology & Applied Microbiology
Multidisciplinary  (DI)
Multidisciplinary  (DNBM)

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