Contribution by Saccharomyces cerevisiae yeast to fermentative flavour compounds in wines from cv. Albariño

Journal of Industrial Microbiology and Biotechnology

Volumn 33, Issue 11, 2006, Pages 929-933

  Vilanova, Mar ^a   Sieiro, Carmen ^b  

^a MISIÓN BIOLÓGICA DE GALICIA CSIC   (Spain)

^b UNIVERSITY OF VIGO   (Spain)

Author keywords

Albari o variety; Indigenous selected yeast; Spontaneous fermentation; Volatile composition

Indexed keywords

ACETAL; ACETIC ACID; ACETIC ACID ETHYL ESTER; ALCOHOL; BUTYRIC ACID ETHYL ESTER; ESTER; FLAVORING AGENT; HEXANOIC ACID; ISOBUTANOL; ISOPENTYL ACETATE; ISOPENTYL ALCOHOL; LACTIC ACID ETHYL ESTER; METHANOL; OCTANOIC ACID; PROPANOL; VOLATILE AGENT;

ACIDITY; ARTICLE; CHEMICAL ANALYSIS; COMPARATIVE STUDY; FERMENTATION; FUNGAL STRAIN; GAS CHROMATOGRAPHY; NONHUMAN; PH MEASUREMENT; PRINCIPAL COMPONENT ANALYSIS; SACCHAROMYCES CEREVISIAE; SPAIN; STATISTICAL ANALYSIS; WINE;

ACETATES; ALCOHOLS; ESTERS; FERMENTATION; FLAVORING AGENTS; INDUSTRIAL MICROBIOLOGY; PRINCIPAL COMPONENT ANALYSIS; SACCHAROMYCES CEREVISIAE; SPAIN; VOLATILIZATION; WINE;

SACCHAROMYCES CEREVISIAE;

EID: 33749600733     PISSN: 13675435     EISSN: 14765535     Source Type: Journal    
DOI: 10.1007/s10295-006-0162-8     Document Type: Article

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