Dynamics of indigenous and inoculated yeast populations and their effect on the sensory character of Riesling and Chardonnay wines

Journal of Applied Microbiology

Volumn 85, Issue 5, 1998, Pages 779-789

  Egli, C M ^a   Edinger, W D ^b   Mitrakul, C M ^a   Henick Kling, T ^a  

^a New York State Agricultural Experiment Station   (United States)

^b Canandaigua Wine Company   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

FERMENTATION; FOOD PROCESSING; POPULATION STATISTICS; SENSORY ANALYSIS; STARTERS; WINE;

FERMENTATION TYPE; GROWTH DYNAMICS; INOCULATED FERMENTATION; MICROFLORAE; NON-SACCHAROMYCES YEASTS; SACCHAROMYCES; STARTER CULTURES; WINE FLAVOURS; YEAST GROWTH;

YEAST;

DNA;

ARTICLE; DNA SEQUENCE; FERMENTATION; FUNGUS CULTURE; FUNGUS GROWTH; GENETIC VARIABILITY; GRAPE; NONHUMAN; POLYMERASE CHAIN REACTION; SACCHAROMYCES; WINE; YEAST;

ASSMANNSHAUSEN; FUNGI; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; VITIS SP.;

EID: 0031767088     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.1998.00521.x     Document Type: Article

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