Changes of volatile flavor compounds of Seibel grape must during alcohol fermentation and aging

Korean Journal of Applied Microbiology and Biotechnology

Volumn 27, Issue 6, 1999, Pages 491-499

  Koh, Kyung Hee ^a   Chang, Woo Young ^b  

^a The Catholic University of Korea   (South Korea)

^b Namyang Dairy Co Ltd   (South Korea)

Author keywords

Saccharomyces cerevisiae; Schizosaccharomyces pombe; Seibel grape must; Volatile flavor compounds

Indexed keywords

ALCOHOL; ALCOHOL DERIVATIVE; BUTYRIC ACID ETHYL ESTER; ESTER DERIVATIVE; FURAN DERIVATIVE; HEPTANOL; HEXANOIC ACID; HEXANOL; ISOPENTYL ACETATE; ISOPENTYL ALCOHOL; KETONE DERIVATIVE; VOLATILE AGENT;

AGING; ARTICLE; FERMENTATION; FLAVOR; GRAPE; NONHUMAN; PALATABILITY; SACCHAROMYCES CEREVISIAE; TASTE; WINE;

SACCHAROMYCES CEREVISIAE; SCHIZOSACCHAROMYCES POMBE; VITIS; VITIS SP.;

EID: 0033398740     PISSN: 02572389     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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