Influence of Saccharomyces uvarum on volatile acidity, aromatic and sensory profile of malvasia delle lipari wine

Food Technology and Biotechnology

Volumn 45, Issue 1, 2007, Pages 101-106

  Muratore, Giuseppe ^a   Asmundo, Carlo Nicolosi ^a   Lanza, Carmela Maria ^a   Caggia, Cinzia ^a   Licciardello, Fabio ^a   Restuccia, Cristina ^a  

^a UNIVERSITY OF CATANIA   (Italy)

Author keywords

Malvasia delle Lipari DOC wine; Saccharomyces uvarum; Volatile acidity; Wine aroma

Indexed keywords

ACETIC ACID PRODUCTIONS; AROMATIC PROFILES; DENOMINATION OF CONTROLLED ORIGINS; SACCHAROMYCES; SENSORIAL ANALYSIS; SENSORY PROPERTIES; VOLATILE ACIDITY; WINE AROMAS;

AROMATIC COMPOUNDS; GAS CHROMATOGRAPHY; ODORS; YEAST;

WINE;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES UVARUM;

EID: 33947606197     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: None     Document Type: Article

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