Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine

International Journal of Food Microbiology

Volumn 85, Issue 1-2, 2003, Pages 127-136

  Torija, María Jesús ^a   Beltran, Gemma ^a   Novo, Maite ^a   Poblet, Montse ^a   Guillamón, José Manuel ^a   Mas, Albert ^a   Rozès, Nicolas ^a  

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

Author keywords

Low temperature fermentations; Saccharomyces bayanus; Saccharomyces cerevisiae; Wine aroma

Indexed keywords

ARTICLE; CELL MEMBRANE; CONTROLLED STUDY; FERMENTATION TECHNIQUE; FUNGUS GROWTH; LIPID COMPOSITION; NONHUMAN; SACCHAROMYCES BAYANUS; SACCHAROMYCES CEREVISIAE; TEMPERATURE MEASUREMENT; VOLATILIZATION; WINE; FERMENTATION; FOOD CONTROL; GAS CHROMATOGRAPHY; GROWTH, DEVELOPMENT AND AGING; METABOLISM; METHODOLOGY; MICROBIOLOGY; ODOR; SACCHAROMYCES; TEMPERATURE;

SACCHAROMYCES; SACCHAROMYCES BAYANUS; SACCHAROMYCES CEREVISIAE;

FATTY ACID;

CHROMATOGRAPHY, GAS; FATTY ACIDS; FERMENTATION; FOOD MICROBIOLOGY; ODORS; SACCHAROMYCES; TEMPERATURE; VOLATILIZATION; WINE;

EID: 0142010078     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(02)00506-8     Document Type: Article

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