Impact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on high-sugar fermentation

International Journal of Food Microbiology

Volumn 122, Issue 3, 2008, Pages 312-320

  Bely, Marina ^a   Stoeckle, Philippe ^a   Masneuf Pomarède, Isabelle ^a,b   Dubourdieu, Denis ^a  

^a UNIVERSITÉ DE BORDEAUX   (France)

^b ENITA de Bordeaux   (France)

Author keywords

Acetaldehyde; High sugar fermentation; Mixed culture; Torulaspora delbrueckii; Volatile acidity; Wine

Indexed keywords

ACETALDEHYDE; ACETIC ACID; ALCOHOL; GLYCEROL;

ACIDITY; ARTICLE; CONCENTRATION RESPONSE; FERMENTATION; FUNGAL BIOMASS; FUNGUS; FUNGUS CULTURE; FUNGUS GROWTH; MIXED CELL CULTURE; NONHUMAN; SACCHAROMYCES CEREVISIAE; TORULASPORA DELBRUECKII; WINE; WINE INDUSTRY;

ACETALDEHYDE; BIOMASS; CARBOHYDRATE METABOLISM; CARBON DIOXIDE; COCULTURE TECHNIQUES; ETHANOL; FERMENTATION; FOOD MICROBIOLOGY; GLYCEROL; HYDROGEN-ION CONCENTRATION; OSMOLAR CONCENTRATION; SACCHAROMYCES CEREVISIAE; SACCHAROMYCETALES; TIME FACTORS; VOLATILIZATION; WINE;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; TORULASPORA DELBRUECKII;

EID: 39649106094     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2007.12.023     Document Type: Article

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