Effect of different fermentation conditions on the kinetic parameters and production of volatile compounds during the elaboration of a prickly pear distilled beverage

Journal of Industrial Microbiology and Biotechnology

Volumn 33, Issue 11, 2006, Pages 921-928

  Arrizon, J ^a   Calderon C ^a   Sandoval, G ^a  

^a CENTRO DE INVESTIGACIÓN Y ASISTENCIA EN TECNOLOGÍA Y DISEÑO DEL ESTADO DE JALISCO   (Mexico)

Author keywords

Distilled beverage; Fermentation behavior; Prickly pear; Volatile compounds

Indexed keywords

ACETIC ACID; ALCOHOL; METHANOL; VOLATILE AGENT;

ALCOHOL PRODUCTION; ARTICLE; BEVERAGE; DISTILLATION; FERMENTATION; FRUIT RIPENING; FUNGUS GROWTH; HEAT TREATMENT; MEXICO; MICROBIAL CONTAMINATION; NONHUMAN; OPUNTIA; SACCHAROMYCES CEREVISIAE; STATISTICAL ANALYSIS; YEAST;

ACETALDEHYDE; BEVERAGES; ETHANOL; FERMENTATION; FRUIT; INDUSTRIAL MICROBIOLOGY; KINETICS; OPUNTIA; TEMPERATURE; VOLATILIZATION; YEASTS;

OPUNTIA;

EID: 33749510626     PISSN: 13675435     EISSN: 14765535     Source Type: Journal    
DOI: 10.1007/s10295-006-0153-9     Document Type: Article

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