Ambient and low temperature winemaking by immobilized cells on brewer's spent grains: Effect on volatile composition

Food Chemistry

Volumn 104, Issue 3, 2007, Pages 918-927

  Mallouchos, Athanasios ^a   Paul, Loukatos ^a   Argyro, Bekatorou ^b   Koutinas, Athanasios ^b   Komaitis, Michael ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^b UNIVERSITY OF PATRAS   (Greece)

Author keywords

Acetates; Acids; Esters; Fermentation; GC MS; Higher alcohols; Immobilization; Spent grains; Temperature; Volatiles; Wine; Yeast

Indexed keywords

ESTER DERIVATIVE; FATTY ACID; VOLATILE AGENT;

ARTICLE; BIOCATALYST; BREWING; ENVIRONMENTAL TEMPERATURE; FERMENTATION; GRAIN; IMMOBILIZED CELL; LOW TEMPERATURE; NONHUMAN; TEMPERATURE DEPENDENCE; VINICULTURE; WINE; WINE INDUSTRY; YEAST CELL;

EID: 34248665270     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.12.047     Document Type: Article

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