Higher alcohols and esters production by Saccharomyces cerevisiae. Influence of the initial oxygenation of the grape must

Food Chemistry

Volumn 78, Issue 1, 2002, Pages 57-61

  Valero, E ^a   Moyano, L ^a   Millan, M C ^a   Medina, M ^a   Ortega, J M ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Esters; Fermentation; Higher alcohols; Must oxygenation; Saccharomyces cerevisiae

Indexed keywords

ALCOHOL DERIVATIVE; ESTER DERIVATIVE; OXYGEN;

ARTICLE; CONTROLLED STUDY; FERMENTATION; GRAPE MUST; NONHUMAN; OXYGENATION; SACCHAROMYCES CEREVISIAE; WINE; YEAST;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; VITIS SP.;

EID: 0036311891     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(01)00361-2     Document Type: Article

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