Evolution of volatile byproducts during wine fermentations using immobilized cells on grape skins

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 8, 2003, Pages 2402-2408

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

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^b UNIVERSITY OF PATRAS   (Greece)

Author keywords

Acetates; Esters; Higher alcohols; Immobilization; SPME; Temperature; Volatiles formation; Wine; Yeast

Indexed keywords

ACETALDEHYDE; ACETOIN; CARBOHYDRATE DERIVATIVE; ESTER DERIVATIVE; ISOBUTANOL; PENTANOL; PHENETHYL ALCOHOL; PROPANOL; VOLATILE AGENT;

ARTICLE; BIOCATALYST; CONCENTRATION (PARAMETERS); FERMENTATION TECHNIQUE; GAS CHROMATOGRAPHY; GRAPE; IMMOBILIZED CELL; NONHUMAN; REPEATED BATCH FERMENTATION; SACCHAROMYCES CEREVISIAE; SOLID PHASE MICROEXTRACTION; SYNTHESIS; TECHNIQUE; TEMPERATURE DEPENDENCE; WINE;

ACETALDEHYDE; ACETIC ACID; ACETOIN; ALCOHOLS; FERMENTATION; FRUIT; SACCHAROMYCES CEREVISIAE; VITIS; VOLATILIZATION; WINE;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; VITIS SP.;

EID: 0037427233     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf026086s     Document Type: Article

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