Influence of yeast strain on biogenic amines content in wines: Relationship with the utilization of amino acids during fermentation

American Journal of Enology and Viticulture

Volumn 52, Issue 3, 2001, Pages 185-190

  Goñi, Diego Torrea ^a   Azpilicueta, Carmen Ancín ^a  

^a PUBLIC UNIVERSITY OF NAVARRE   (Spain)

Author keywords

Amino acids; Biogenic amines; Ros wines; Saccharomyces cerevisiae strains

Indexed keywords

AMINO ACID; BIOGENIC AMINE;

AROMA; CHEMICAL COMPOSITION; CONCENTRATION (PARAMETERS); FERMENTATION TECHNIQUE; FOOD QUALITY; FUNGAL STRAIN; WINE;

SACCHAROMYCES CEREVISIAE;

EID: 0035696424     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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