Different commercial yeast strains affecting the volatile and sensory profile of cava base wine

International Journal of Food Microbiology

Volumn 124, Issue 1, 2008, Pages 48-57

  Torrens, Jordi ^a   Urpí, Pilar ^a   Riu Aumatell, Montserrat ^b   Vichi, Stefania ^b   López Tamames, Elvira ^b   Buxaderas, Susana ^b  

^a Freixenet SA   (Sweden)

^b UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Base wine; Profile; Sensory properties; Sparkling wine; Volatile; Yeast

Indexed keywords

ALCOHOL; ESTER; MEDIUM CHAIN FATTY ACID; VOLATILE AGENT;

ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; FERMENTATION; GRAPE MUST; HARVESTING; NONHUMAN; SACCHAROMYCES CEREVISIAE; SENSORY ANALYSIS; SENSORY EVALUATION; SPARKLING WINE; VOLATILIZATION; YEAST;

FERMENTATION; FOOD MICROBIOLOGY; HUMANS; INDUSTRIAL MICROBIOLOGY; SPECIES SPECIFICITY; TASTE; TIME FACTORS; VOLATILIZATION; WINE; YEASTS;

VITACEAE;

EID: 43049164292     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.02.023     Document Type: Article

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