Yeast derivatives (extracts and autolysates) in winemaking: Release of volatile compounds and effects on wine aroma volatility

Food Chemistry

Volumn 99, Issue 2, 2006, Pages 217-230

  Comuzzo, Piergiorgio ^a   Tat, Lara ^a   Tonizzo, Andrea ^a   Battistutta, Franco ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

GC MS; Olfactometry; Solid phase microextraction; Volatile compounds; Wine; Yeast autolysates; Yeast extracts

Indexed keywords

FATTY ACID; VOLATILE AGENT;

AROMA; ARTICLE; FATTY ACID ANALYSIS; NONHUMAN; OLFACTOMETRY; SENSORY EVALUATION; VOLATILIZATION; WINE; YEAST;

EID: 33646188734     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.06.049     Document Type: Article

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