Effect of grape skin maceration on sterol, phospholipid, and fatty acid contents of Saccharomyces cerevisiae during alcoholic fermentation

American Journal of Enology and Viticulture

Volumn 49, Issue 2, 1998, Pages 119-124

  Valero, E ^a   Millan, M C ^a   Mauricio, J C ^a   Ortega, J M ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Alcoholic fermentation; Saccharomyces cerevisiae; Skin maceration

Indexed keywords

FATTY ACID; FERMENTATION; GRAPE; LIPID METABOLISM; MACERATION; MUST; PHOSPHOLIPID; SACCHAROMYCES CEREVISIAE; STEROL;

EID: 0031838064     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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