Wine fermentations by immobilized and free cells at different temperatures. Effect of immobilization and temperature on volatile by-products

Food Chemistry

Volumn 80, Issue 1, 2003, Pages 109-113

  Mallouchos, Athanasios ^a   Komaitis, Michael ^a   Koutinas, Athanasios ^b   Kanellaki, Maria ^b  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^b UNIVERSITY OF PATRAS   (Greece)

Author keywords

Acids; Alcohols; Esters; Fermentation; GC MS; Immobilization; Temperature; Volatiles; Wine

Indexed keywords

ALCOHOL DERIVATIVE; CELLULOSE; DICHLOROMETHANE; ESTER DERIVATIVE; GLUTEN;

ANALYTIC METHOD; AROMA; ARTICLE; BIOCATALYST; CHEMICAL COMPOSITION; CONTROLLED STUDY; EXTRACTION; FERMENTATION; GAS CHROMATOGRAPHY; IMMOBILIZED CELL; MASS SPECTROMETRY; NONHUMAN; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; SACCHAROMYCES CEREVISIAE; TEMPERATURE; WINE;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 0037210704     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00247-9     Document Type: Article

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