The effect of SO2 on the production of ethanol, acetaldehyde, organic acids, and flavor volatiles during industrial cider fermentation

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 11, 2003, Pages 3455-3459

  Herrero, Mónica ^a   García, Luis A ^a   Díaz, Mario ^a  

^a UNIVERSITY OF OVIEDO   (Spain)

Author keywords

Cider; Industrial fermentation; Malolactic; SO2

Indexed keywords

ACETALDEHYDE; ALCOHOL; CARBOXYLIC ACID DERIVATIVE; FLAVORING AGENT; MALIC ACID; SULFUR DIOXIDE; MALIC ACID DERIVATIVE; SULFATE;

APPLE JUICE; ARTICLE; BIOREACTOR; CIDER; FERMENTATION; FOOD COMPOSITION; FOOD INDUSTRY; REACTION ANALYSIS; ALCOHOLIC BEVERAGE; APPLE; BACTERIUM; DRUG EFFECT; FRUIT; METABOLISM; MICROBIOLOGY; ODOR; SACCHAROMYCES; VOLATILIZATION;

MALUS X DOMESTICA;

ACETALDEHYDE; ALCOHOLIC BEVERAGES; BACTERIA; ETHANOL; FERMENTATION; FRUIT; MALATES; MALUS; ODORS; SACCHAROMYCES; SULFATES; VOLATILIZATION;

EID: 0037947598     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf021015e     Document Type: Article

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