Contribution by Saccharomyces cerevisiae yeasts to fermentation and flavour compounds in wines from cv. Kalecik karasi grape

Journal of the Institute of Brewing

Volumn 108, Issue 1, 2002, Pages 68-72

  Nurgel, C ^a   Erten, H ^a   Canbas A ^a   Cabaroglu, T ^a   Selli, S ^a  

^a CUKUROVA UNIVERSITY   (Turkey)

Author keywords

Cv. Kalecik karasi; Fermentation; Flavour compounds; Saccharomyces cerevisiae; Wine; Yeast

Indexed keywords

CELLS; ETHANOL; FERMENTATION; FLAVORS; WINE;

WINE FERMENTATION;

YEAST;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; VITIS SP.;

EID: 0036012972     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2002.tb00126.x     Document Type: Article

References (37)

1. Volatile compounds