Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations

International Journal of Food Microbiology

Volumn 108, Issue 2, 2006, Pages 239-245

  Ciani, Maurizio ^a   Beco, Luca ^a   Comitini, Francesca ^a  

^a UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

Author keywords

Analytical profile; Fermentation; Hanseniaspora uvarum; Kluyveromyces thermotolerans; Torulaspora delbrueckii; Wine

Indexed keywords

ACETIC ACID ETHYL ESTER; ALCOHOL; NITROGEN DERIVATIVE; SUGAR;

ARTICLE; BEHAVIOR; FERMENTATION; GRAPE MUST; HANSENIASPORA UVARUM; HIGH TEMPERATURE; KLUYVEROMYCES THERMOTOLERANS; LOW TEMPERATURE; NONHUMAN; SACCHAROMYCES CEREVISIAE; STARTER CULTURE; STRESS; TORULASPORA DELBRUECKII; WINE; YEAST;

ACETATES; CELL COMMUNICATION; COCULTURE TECHNIQUES; COLONY COUNT, MICROBIAL; FERMENTATION; INDUSTRIAL MICROBIOLOGY; KLUYVEROMYCES; SACCHAROMYCES CEREVISIAE; TEMPERATURE; TIME FACTORS; VITIS; WINE;

HANSENIASPORA UVARUM; KLUYVEROMYCES THERMOTOLERANS; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; TORULASPORA DELBRUECKII; VITIS SP.;

EID: 33645891635     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.11.012     Document Type: Article

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