Influence of Saccharomyces cerevisiae strains on fermentation and flavor compounds of white wines made from cv. Emir grown in Central Anatolia, Turkey

Journal of Industrial Microbiology and Biotechnology

Volumn 29, Issue 1, 2002, Pages 28-33

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

^a CUKUROVA UNIVERSITY   (Turkey)

Author keywords

Anatolia; cv. Emir; Fermentation; Flavor compounds; Saccharomyces cerevisiae; Winemaking

Indexed keywords

VOLATILE AGENT;

ARTICLE; BREWING; CELL COUNT; CLUSTER ANALYSIS; FACTORIAL ANALYSIS; FERMENTATION; FLAVOR; NONHUMAN; SACCHAROMYCES CEREVISIAE; STRAIN DIFFERENCE; TURKEY (REPUBLIC); WINE; WINE INDUSTRY; AEROBIC METABOLISM; BACTERIAL COUNT; CLASSIFICATION; FRUIT; GRAPE; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; SPECIES DIFFERENCE; TIME;

AEROBIOSIS; COLONY COUNT, MICROBIAL; FERMENTATION; FRUIT; SACCHAROMYCES CEREVISIAE; SPECIES SPECIFICITY; SUPPORT, NON-U.S. GOV'T; TIME FACTORS; TURKEY; VITIS; WINE;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; VITIS; VITIS VINIFERA;

EID: 0036023065     PISSN: 13675435     EISSN: None     Source Type: Journal    
DOI: 10.1038/sj.jim.7000258     Document Type: Article

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