Production of higher alcohols, ethyl acetate, acetaldehyde and other compounds by 14 Saccharomyces cerevisiae wine strains isolated from the same region (Salnés, N.W. Spain)

World Journal of Microbiology & Biotechnology

Volumn 8, Issue 5, 1992, Pages 539-541

  Longo, E ^a   Velazquez J B ^a   Sieiro, C ^a   Cansado, J ^a   Calo, P ^a   Villa, T G ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Aroma; compound; Saccharomyces cerevisiae; wine

Indexed keywords

EID: 0000288860     PISSN: 09593993     EISSN: 15730972     Source Type: Journal    
DOI: 10.1007/BF01201958     Document Type: Article

References (9)

1. Influence du debourbage des moûts et du sulfitage sur les teneurs en substances volatils des vins et des eaux de vie
2. Evolution of yeasts and lactic acid bacteria during fermentation and storage of Bordeaux wines
3. Influence of the curing of the killer phenotype in Saccharomyces cerevisiae wine strains on their fermentative behaviour
4. Formation and occurrence of flavour compounds in wine and distilled alcoholic beverages
5. New progress in vine and wine research
6. Le rôle de l'anhydride sulfureux en vinification
7. The production of aroma compounds by yeast