Spontaneous and inoculated yeast populations dynamics and their effect on organoleptic characters of Vinsanto wine under different process conditions

International Journal of Food Microbiology

Volumn 115, Issue 3, 2007, Pages 281-289

  Domizio, P ^a   Lencioni, L ^a   Ciani, M ^b   Di Blasi, S ^c   Pontremolesi, C ^c   Sabatelli, M P ^a  

^a UNIVERSITY OF FLORENCE   (Italy)

^b UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

^c San Casciano Val di Pesa   (Italy)

Author keywords

Alcoholic fermentation; Aroma; Flavour; Vinsanto wine; Yeast dynamics

Indexed keywords

ADDITION REACTION; ARTICLE; FERMENTATION; INOCULATION; KINETICS; MOLECULAR DYNAMICS; MOLECULAR EVOLUTION; NONHUMAN; SACCHAROMYCES; SEDIMENTATION; TEMPERATURE MEASUREMENT; WINE; YEAST;

COLONY COUNT, MICROBIAL; FERMENTATION; FOOD HANDLING; FOOD TECHNOLOGY; INDUSTRIAL MICROBIOLOGY; POPULATION DYNAMICS; SACCHAROMYCES; TASTE; TEMPERATURE; TIME FACTORS; WINE; YEASTS;

SACCHAROMYCES;

EID: 33947212311     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.10.052     Document Type: Article

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