Biological aging of sherry wines using pure cultures of two flor yeast strains under controlled microaeration

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 13, 2005, Pages 5258-5264

  Muñoz, David ^a   Peinado, Rafael A ^a   Medina, Manuel ^a   Moreno, Juan ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Biological aging; Microaeration; Saccharomyces bayanus; Saccharomyces cerevisiae var. capensis; Sherry wine; Volatile compounds

Indexed keywords

ACETALDEHYDE; ALCOHOL; POLYMER; POLYOL;

ARTICLE; FOOD HANDLING; METABOLISM; METHODOLOGY; PH; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; TIME; VOLATILIZATION; WINE;

ACETALDEHYDE; ETHANOL; FOOD HANDLING; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; POLYMERS; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; TIME FACTORS; VOLATILIZATION; WINE;

SACCHAROMYCES BAYANUS; SACCHAROMYCES CEREVISIAE;

EID: 22244492936     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0478713     Document Type: Article

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