Rapid screening of the fermentation profiles of wine yeasts by Fourier transform infrared spectroscopy

Journal of Microbiological Methods

Volumn 67, Issue 2, 2006, Pages 248-256

  Nieuwoudt, Hélène H ^a   Pretorius, Isak S ^b   Bauer, Florian F ^a   Nel, Daniel G ^a   Prior, Bernard A ^a  

^a STELLENBOSCH UNIVERSITY   (South Africa)

^b AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

Author keywords

FT IR spectroscopy; Principal component factor analysis; Wine yeasts

Indexed keywords

ALCOHOL; GLUCOSE; GLYCEROL; SUGAR;

ACIDITY; ARTICLE; CALIBRATION; CONTROLLED STUDY; FERMENTATION; FUNGAL STRAIN; GRAPE; INFRARED SPECTROSCOPY; NONHUMAN; PREDICTION; PRINCIPAL COMPONENT ANALYSIS; PRIORITY JOURNAL; SCREENING; VOLATILIZATION; WINE; YEAST;

ETHANOL; FERMENTATION; GLUCOSE; GLYCEROL; INDUSTRIAL MICROBIOLOGY; PRINCIPAL COMPONENT ANALYSIS; SACCHAROMYCES CEREVISIAE; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; WINE;

SACCHAROMYCES;

EID: 33748895226     PISSN: 01677012     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.mimet.2006.03.019     Document Type: Article

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