Use of a novel immobilization yeast system for winemaking

Biotechnology Letters

Volumn 27, Issue 18, 2005, Pages 1421-1424

  Peinado, Rafael A ^a   Moreno, Juan J ^a   Maestre, Oscar ^a   Mauricio, Juan C ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Amino acids; Fermentation; Immobilization; Saccharomyces cerevisiae; Volatile compounds

Indexed keywords

AMINO ACIDS; ETHANOL; FERMENTATION; VOLATILE ORGANIC COMPOUNDS; WINE;

BIOCAPSULES; PENICILLIUM;

YEAST;

ALCOHOL; AMINO ACID;

ARTICLE; COMPARATIVE STUDY; DRUG EFFECT; FERMENTATION; FUNGUS SPORE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METABOLISM; METHODOLOGY; MICROBIOLOGY; PENICILLIUM; PHYSIOLOGY; SACCHAROMYCES CEREVISIAE; STANDARD; WINE;

AMINO ACIDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; ETHANOL; FERMENTATION; INDUSTRIAL MICROBIOLOGY; PENICILLIUM; SACCHAROMYCES CEREVISIAE; SPORES, FUNGAL; WINE;

PENICILLIUM; SACCHAROMYCES CEREVISIAE; VITIS SP.;

EID: 29144534923     PISSN: 01415492     EISSN: 15736776     Source Type: Journal    
DOI: 10.1007/s10529-005-0939-2     Document Type: Article

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