Note: Characterization of yeast strains on the basis of autolytic activity and volatile compounds

Food Science and Technology International

Volumn 9, Issue 2, 2003, Pages 95-100

  Barcenilla, J M ^a   Martin Alvarez P J ^a   Vian, A ^a   Gonzalez, R ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Autolysis; Saccharomyces cerevisi ; Sparkling wine; Volatile compounds; Yeast strains

Indexed keywords

CORRELATION METHODS; FERMENTATION; PROTEINS; VOLATILE ORGANIC COMPOUNDS; WINE;

AUTOLYTIC ACTIVITY;

YEAST;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 0038007502     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/1082013203009002005     Document Type: Article

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