Recovery of aroma compounds from a wine-must fermentation by organophilic pervaporation

Biotechnology and Bioengineering

Volumn 62, Issue 4, 1999, Pages 412-421

  Schafer T ^a   Bengtson, G ^b   Pingel, H ^b   Boddeker K W ^b   Crespo, J P S G ^a  

^a UNIVERSIDADE NOVA DE LISBOA   (Portugal)

^b INSTITUTE OF MATERIALS RESEARCH   (Germany)

Author keywords

Aroma; Flavor; Pervaporation; Wine must fermentation

Indexed keywords

ALCOHOLS; AROMATIC COMPOUNDS; ESTERS; FERMENTATION; PERVAPORATION; WINE; YEAST;

MONOTERPENIC COMPOUNDS; WINE MUST;

FLAVORS;

ARTICLE; EVAPORATION; FERMENTATION; NONHUMAN; ODOR; SACCHAROMYCES CEREVISIAE; WINE;

SACCHAROMYCES CEREVISIAE;

EID: 0040915910     PISSN: 00063592     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0290(19990220)62:4<412::AID-BIT4>3.0.CO;2-R     Document Type: Article

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