Selection of indigenous Saccharomyces cerevisiae strains according to their oenological characteristics and vinification results

Food Microbiology

Volumn 23, Issue 2, 2006, Pages 205-211

  Nikolaou, Efstratios ^a   Soufleros, Evangelos H ^a   Bouloumpasi, Elizabeth ^a   Tzanetakis, Nikolaos ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Saccharomyces cerevisiae; Sensory evaluation; Volatile compounds; Yeast strain selection

Indexed keywords

AGRICULTURE; ARTICLE; CLASSIFICATION; CONSUMER; FERMENTATION; FOOD CONTROL; GRAPE; GROWTH, DEVELOPMENT AND AGING; HUMAN; ISOLATION AND PURIFICATION; METHODOLOGY; MICROBIOLOGY; ODOR; SACCHAROMYCES CEREVISIAE; STANDARD; TASTE; VOLATILIZATION; WINE;

AGRICULTURE; CONSUMER SATISFACTION; FERMENTATION; FOOD MICROBIOLOGY; HUMANS; ODORS; SACCHAROMYCES CEREVISIAE; TASTE; VITIS; VOLATILIZATION; WINE;

SACCHAROMYCES CEREVISIAE; VITACEAE; VITIS SP.;

EID: 23044486722     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fm.2005.03.004     Document Type: Article

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