Yeasts used as fining treatment to correct browning in white wines

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 4, 2001, Pages 1928-1933

  Bonilla, F ^a   Mayen, M ^a   Merida, J ^a   Medina, M ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Browning; Fining treatments; White wine; Yeast

Indexed keywords

ACTIVATED CARBON; COUTARIC ACID; FLAVANOL DERIVATIVE; PHENOL DERIVATIVE; PROCYANIDIN DERIVATIVE; SYRINGIC ACID; UNCLASSIFIED DRUG; VANILLIC ACID;

ARTICLE; COLOR; CONCENTRATION (PARAMETERS); FLAVOR; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PRINCIPAL COMPONENT ANALYSIS; SACCHAROMYCES CEREVISIAE; WEIGHT; WINE; YEAST;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLOR; FOOD HANDLING; MAILLARD REACTION; ODORS; PHENOLS; SACCHAROMYCES CEREVISIAE; WINE;

SACCHAROMYCES CEREVISIAE;

EID: 0034877809     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0006269     Document Type: Article

References (5)

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