Yeasts used to delay browning in white wines

Food Chemistry

Volumn 97, Issue 3, 2006, Pages 498-504

  Lopez Toledano, Azahara ^a   Mayen, Manuel ^a   Merida, Julieta ^a   Medina, Manuel ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Browning; White Wines; Yeasts

Indexed keywords

PHENOL DERIVATIVE;

ARTICLE; FRUIT STORAGE; LIGHT ABSORPTION; PLANT BROWNING; PRESERVATION; VINICULTURE; WINE; YEAST;

EID: 29344464305     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.05.030     Document Type: Article

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