Definitive evidence for the actual contribution of yeast in the transformation of neutral precursors of grape aromas

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 11, 2001, Pages 5397-5408

  Delfini, C ^a   Cocito, C ^a   Bonino, M ^a   Schellino, R ^a   Gaia, P ^a   Baiocchi, C ^b  

^a Istituto Sperimentale per l'Enologia   (Italy)

^b UNIVERSITY OF TURIN   (Italy)

Author keywords

Primary aroma; Selected yeast; Wine variety

Indexed keywords

VOLATILE AGENT;

AROMATIZATION; ARTICLE; CHEMICAL ANALYSIS; FERMENTATION; FILTRATION; FRUIT; GRAPE; HYDROLYSIS; METABOLISM; ODOR; OLFACTOMETRY; PHYSIOLOGY; SACCHAROMYCES CEREVISIAE; VOLATILIZATION; WINE; YEAST;

FRUIT; ODORS; SACCHAROMYCES CEREVISIAE; VOLATILIZATION; WINE;

SACCHAROMYCES CEREVISIAE; VITACEAE; VITIS SP.;

EID: 0035188645     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010613a     Document Type: Article

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