Influence of the inoculation time of high sugar content must on the formation of wine aroma

World Journal of Microbiology and Biotechnology

Volumn 14, Issue 3, 1998, Pages 357-363

  Mateo, J J ^a   Jimenez M ^a   Pastor, A ^a   Huerta, T ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Inoculation; Volatiles; Wine; Yeasts

Indexed keywords

2,3 BUTANEDIOL; ACETIC ACID; ANALYTIC METHOD; AROMA; ETHYL ESTER; FERMENTATION; INOCULATION; ISOMERISM; WINE;

SACCHAROMYCES CEREVISIAE;

EID: 0031873449     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1008809110513     Document Type: Article

References (19)

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