Comparison of components released by fermented or active dried yeasts after aging on lees in a model wine

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 3, 2003, Pages 746-751

  Guilloux Benatier, Michele ^a   Chassagne, David ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Nitrogen; Nucleosides; Oenococcus oeni; Sugars; Wine; Yeast autolysis

Indexed keywords

AMINO ACID; GLUCAN; MANNOPROTEINS; MANNOSE; MEMBRANE PROTEIN; MONOSACCHARIDE; NITROGEN; NUCLEOSIDE; OLIGOPEPTIDE; PEPTIDE; POLYPEPTIDE; PROTEIN; SUGAR;

AGING; ARTICLE; AUTOLYSIS; BACTERIAL GROWTH; BACTERIUM; CHEMICAL COMPOSITION; CONCENTRATION RESPONSE; CONTROLLED STUDY; ENZYMOLOGY; FERMENTATION; FERMENTATION TECHNIQUE; GROWTH, DEVELOPMENT AND AGING; HYDROLYSIS; INTERMETHOD COMPARISON; MICROBIOLOGY; NONHUMAN; PH MEASUREMENT; PHYSIOLOGY; SACCHAROMYCES CEREVISIAE; TIME SERIES ANALYSIS; WINE; YEAST;

AMINO ACIDS; BACTERIA; FERMENTATION; GLUCANS; HYDROLYSIS; MEMBRANE GLYCOPROTEINS; MONOSACCHARIDES; NITROGEN; NUCLEOSIDES; OLIGOPEPTIDES; PEPTIDES; PROTEINS; SACCHAROMYCES CEREVISIAE; WINE;

BACTERIA (MICROORGANISMS); OENOCOCCUS OENI; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 0037471618     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf020135j     Document Type: Article

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