High-Temperature Wine Making Using the Thermotolerant Yeast Strain Kluyveromyces marxianus IMB3

Applied Biochemistry and Biotechnology - Part A Enzyme Engineering and Biotechnology

Volumn 112, Issue 1, 2004, Pages 25-35

  Kourkoutas, Y ^a   McErlean, C ^b   Kanellaki, M ^a   Hack, C J ^b   Marchant, R ^b   Banat, I M ^b   Koutinas, A A ^a  

^a UNIVERSITY OF PATRAS   (Greece)

^b UNIVERSITY OF ULSTER   (United Kingdom)

Author keywords

Fermentation; High temperature; Immobilized cells; Volatile byproducts; Wine making

Indexed keywords

ALCOHOL; CELLULOSE;

APPLE; ARTICLE; DELIGNIFICATION; FERMENTATION; FERMENTED PRODUCT; GRAPE; HEAT TOLERANCE; HIGH TEMPERATURE PROCEDURES; IMMOBILIZED CELL; KLUYVEROMYCES; KLUYVEROMYCES MARXIANUS; QUINCE; WINE; WINE INDUSTRY;

BIOREACTORS; CELL CULTURE TECHNIQUES; CELL DIVISION; CELLS, IMMOBILIZED; ETHANOL; FEASIBILITY STUDIES; FOOD ANALYSIS; HEAT; KLUYVEROMYCES; SPECIES SPECIFICITY; TEMPERATURE; VITIS; WINE;

CYDONIA OBLONGA; KLUYVEROMYCES; KLUYVEROMYCES MARXIANUS; MALUS X DOMESTICA; VITIS SP.;

EID: 0842309023     PISSN: 02732289     EISSN: None     Source Type: Journal    
DOI: 10.1385/ABAB:112:1:25     Document Type: Article

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