Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must

International Journal of Food Microbiology

Volumn 124, Issue 3, 2008, Pages 231-238

  Moreira, N ^a   Mendes, F ^a   Guedes de Pinho, P ^a   Hogg, T ^a   Vasconcelos, I ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

Author keywords

Hanseniaspora guilliermondii; Hanseniaspora uvarum; Heavy sulphur compounds; Saccharomyces cerevisiae; Wine volatile composition

Indexed keywords

2 METHYLTETRAHYDROTHIOPHEN 3 OL; 2 PHENYLETHYLACETATE; 3 (ETHYLTHIO) 1 PROPANOL; 3 MERCAPTO 1 PROPANOL; 4 (METHYLTHIO) 1 BUTANOL; ACETIC ACID 3 (METHYLTHIO)PROPYLESTER; ACETIC ACID DERIVATIVE; ALCOHOL; ESTER; ETHYLHEXANOATE; GLYCEROL; ISOPENTYL ACETATE; MERCAPTOETHANOL; METHIONOL; PHENETHYL ALCOHOL; SULFUR DERIVATIVE;

ARTICLE; CONCENTRATION (PARAMETERS); FERMENTATION; FERMENTATION TECHNIQUE; FUNGUS CULTURE; FUNGUS GROWTH; GRAPE; HANSENIASPORA GUILLIERMONDII; HANSENIASPORA UVARUM; INOCULATION; NONHUMAN; SACCHAROMYCES CEREVISIAE; WINE; YEAST;

ALCOHOLS; ANALYSIS OF VARIANCE; COCULTURE TECHNIQUES; COLONY COUNT, MICROBIAL; ESTERS; FERMENTATION; INDUSTRIAL MICROBIOLOGY; KINETICS; SACCHAROMYCES CEREVISIAE; SULFUR COMPOUNDS; VITIS; WINE; YEASTS;

HANSENIASPORA GUILLIERMONDII; HANSENIASPORA UVARUM; SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 43649083724     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.03.025     Document Type: Article

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