The production of ethylphenols in wine by yeasts of the genera Brettanomyces and Dekkera: A review

Food Chemistry

Volumn 102, Issue 1, 2007, Pages 10-21

  Suarez R ^a   Suarez Lepe J A ^b   Morata, A ^b   Calderon F ^b  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^b UNIVERSIDAD POLITÉCNICA DE MADRID   (Spain)

Author keywords

4 Ethylguaiacol; 4 Ethylphenol; Brettanomyces; Dekkera; Off flavours; Red wines

Indexed keywords

4 ETHYLPHENOL; COUMARIC ACID; GUAIACOL; PHENOL DERIVATIVE;

ANALYTIC METHOD; ARTICLE; BRETTANOMYCES; DEKKERA; GRAPE; MICROBIAL GROWTH; MONITORING; PHYSICAL CHEMISTRY; VOLATILIZATION; WINE; YEAST;

BRETTANOMYCES; DEKKERA; VITIS SP.;

EID: 33751547165     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.03.030     Document Type: Article

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