Fermentative activity and production of volatile compounds by Saccharomyces grown in synthetic grape juice media deficient in assimilable nitrogen and/or pantothenic acid

Journal of Applied Microbiology

Volumn 94, Issue 3, 2003, Pages 349-359

  Wang, X D ^a   Bohlscheid, J C ^a   Edwards, C G ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Esters; H2S; Higher alcohols; Nitrogen; Pantothenic acid; Saccharomyces

Indexed keywords

FERMENTATION; FRUIT JUICES; VOLATILE ORGANIC COMPOUNDS; YEAST;

CONDITION; FACTORIAL EXPERIMENTAL DESIGN; FERMENTATION PROBLEMS; FERMENTATION RATE; GRAPE JUICE; HIGHER ALCOHOLS; PANTOTHENIC ACID; SACCHAROMYCES; VOLATILE COMPOUNDS; YEAST ASSIMILABLE NITROGENS;

NITROGEN;

PANTOTHENIC ACID; VOLATILE AGENT;

FERMENTATION;

ARTICLE; CELL VIABILITY; DIET SUPPLEMENTATION; FERMENTATION; FOOD ANALYSIS; FOOD COMPOSITION; GRAPE JUICE; NITROGEN DEFICIENCY; SACCHAROMYCES; SYNTHESIS; TRANSAMINATION; VINICULTURE; WINE INDUSTRY;

SACCHAROMYCES; VITIS SP.;

EID: 0037223584     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.2003.01827.x     Document Type: Article

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