Winemaking ability of wild yeast strains and comparative volatile profiles of wines fermented at 12° or 20°C

Food Science and Technology Research

Volumn 12, Issue 3, 2006, Pages 194-198

  Papathanasiou, I ^a   Selvagini, R ^b   Servili, M ^b   Vaughan Martini, A ^c   Roussis, I G ^a  

^a UNIVERSITY OF IOANNINA   (Greece)

^b UNIVERSITY OF PERUGIA   (Italy)

^c Dipartimento di Biologia Applicata   (Italy)

Author keywords

Fermentation ability; Fermentation temperature; Volatile compounds; Wine; Yeast

Indexed keywords

SACCHAROMYCES CEREVISIAE;

EID: 33846233792     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.12.194     Document Type: Article

References (15)

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