Red Wine Making by Immobilized Cells and Influence on Volatile Composition

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 5, 2004, Pages 1357-1363

  Tsakiris, Argyris ^a   Sipsas, Vasillios ^b   Bekatorou, Argyro ^b   Mallouchos, Athanasios ^c   Koutinas, Athanasios A ^b  

^a UNIVERSITY OF WEST ATTICA   (Greece)

^b UNIVERSITY OF PATRAS   (Greece)

^c AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Bioreactor; GC; GC MS; Immobilization; Raisins; Red wine making; Volatiles

Indexed keywords

ACETIC ACID ETHYL ESTER; ALCOHOL; CARBONYL DERIVATIVE; ESTER; ORGANOLEPTIC MODIFIER; VOLATILE AGENT;

ARTICLE; BATCH REACTOR; BERRY; BIOCATALYST; CHEMICAL COMPOSITION; COLOR; EXTRACTION; FERMENTATION; GAS CHROMATOGRAPHY; GRAPE; IMMOBILIZED CELL; LOW TEMPERATURE PROCEDURES; MASS SPECTROMETRY; RED WINE; SENSORY EVALUATION; SKIN; TEMPERATURE DEPENDENCE; WINE INDUSTRY; YEAST CELL;

VITIS SP.;

EID: 1542376932     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf035141+     Document Type: Article

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