Influence of Saccharomyces cerevisiae strains on general composition and sensorial properties of white wines made from Vitis vinifera cv. albariño

Food Technology and Biotechnology

Volumn 43, Issue 1, 2005, Pages 79-83

  Vilanova, Mar ^a   Masneuf Pomarède, Isabelle ^b   Dubourdieu, Denis ^c  

^a MISIÓN BIOLÓGICA DE GALICIA CSIC   (Spain)

^b ENITA de Bordeaux   (France)

^c Fac d'Oenologie de Bordeaux   (France)

Author keywords

Albari o wine; Galicia; Saccharomyces cerevisiae; Sensorial analysis; Wine composition

Indexed keywords

ACCHAROMYCES CERVISIAE; ALBARIÑO WINE; GALICIA; SENSORIAL ANALYSIS; WINE COMPOSITION;

DNA; FERMENTATION; HYDRATED LIME; PH EFFECTS; SENSORS; STATISTICAL METHODS; YEAST;

WINE;

EID: 15944372589     PISSN: 13309862     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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