Volatile compounds of wines produced by cells immobilized on grape skins

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 10, 2003, Pages 3060-3066

  Mallouchos, Athanasios ^a   Skandamis, Panagiotis ^a   Loukatos, Paul ^b   Komaitis, Michael ^a   Koutinas, Athanasios ^b   Kanellaki, Maria ^b  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^b UNIVERSITY OF PATRAS   (Greece)

Author keywords

Acetates; Acids; Esters; Fermentation; GC MS; Higher alcohols; Immobilization; Temperature; Volatiles; Wine; Yeast

Indexed keywords

ALCOHOL DERIVATIVE; VOLATILE AGENT;

ARTICLE; BATCH FERMENTATION; EPICARP; GAS CHROMATOGRAPHY; GRAPE; IMMOBILIZED CELL; MASS SPECTROMETRY; SACCHAROMYCES CEREVISIAE; TEMPERATURE DEPENDENCE; WINE;

1-PROPANOL; ACETALDEHYDE; ACETATES; ALCOHOLS; ALDEHYDES; CELLS, IMMOBILIZED; ESTERS; FERMENTATION; FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; METHYLENE CHLORIDE; PLANT EXTRACTS; SACCHAROMYCES CEREVISIAE; TEMPERATURE; VITIS; VOLATILIZATION; WINE;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; VITIS SP.;

EID: 0037624922     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf026177p     Document Type: Article

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