Influence of yeast population on characteristics of the wine obtained in spontaneous and inoculated fermentations of must from Vitis vinifera Lado

Journal of Industrial Microbiology and Biotechnology

Volumn 35, Issue 3, 2008, Pages 183-188

  Blanco, P ^a   Vazquez Alen M ^a   Losada, A ^a  

^a Estacion de Viticultura e Enoloxia de Galicia EVEGA   (Spain)

Author keywords

Inoculated fermentations; Lado variety; pH; Saccharomyces cerevisiae; Spontaneous fermentations; Wine chemical composition; Yeasts

Indexed keywords

ALCOHOL;

ACIDITY; ARTICLE; FERMENTATION; FUNGAL STRAIN; FUNGUS ISOLATION; GENETIC VARIABILITY; GRAPE; INOCULATION; NONHUMAN; PH MEASUREMENT; SACCHAROMYCES CEREVISIAE; SENSORY ANALYSIS; WINE; YEAST;

ETHANOL; FERMENTATION; HYDROGEN-ION CONCENTRATION; SACCHAROMYCES CEREVISIAE; SPAIN; VITIS; WINE;

SACCHAROMYCES CEREVISIAE; VITIS; VITIS VINIFERA;

EID: 39149122486     PISSN: 13675435     EISSN: 14765535     Source Type: Journal    
DOI: 10.1007/s10295-007-0282-9     Document Type: Article

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