Metabolic profiling as a tool for revealing Saccharomyces interactions during wine fermentation

FEMS Yeast Research

Volumn 6, Issue 1, 2006, Pages 91-101

  Howell, Kate S ^a,b   Cozzolino, Daniel ^b,c   Bartowsky, Eveline J ^b   Fleet, Graham H ^a   Henschke, Paul A ^b  

^a UNIVERSITY OF NEW SOUTH WALES   (Australia)

^b AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^c Adelaide Laboratory   (Australia)

Author keywords

Aroma; Ecology; Metabolic profiling; Principal component analysis; Saccharomyces bayanus; Saccharomyces cerevisiae; Wine fermentation

Indexed keywords

ARTICLE; DNA FINGERPRINTING; FERMENTATION; FUNGAL METABOLISM; FUNGAL STRAIN; FUNGUS GROWTH; GAS CHROMATOGRAPHY; GRAPE JUICE; MASS SPECTROMETRY; MIXED CELL CULTURE; MONOCULTURE; NONHUMAN; PRINCIPAL COMPONENT ANALYSIS; SACCHAROMYCES; STRAIN DIFFERENCE; WINE INDUSTRY; YEAST;

CULTURE MEDIA; FERMENTATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; PRINCIPAL COMPONENT ANALYSIS; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; VOLATILIZATION; WINE;

FUNGI; SACCHAROMYCES; SACCHAROMYCES BAYANUS; SACCHAROMYCES CEREVISIAE; VITIS SP.;

EID: 33645096151     PISSN: 15671356     EISSN: 15671364     Source Type: Journal    
DOI: 10.1111/j.1567-1364.2005.00010.x     Document Type: Article

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