Wine production by novel yeast biocatalyst prepared by immobilization on watermelon (Citrullus vulgaris) rind pieces and characterization of volatile compounds

Process Biochemistry

Volumn 43, Issue 7, 2008, Pages 748-752

  Reddy, L Veeranjaneya ^a   Reddy, Y Harish Kumar ^b   Reddy, L Prasanna Anjaneya ^b   Reddy, O Vijaya Sarathi ^c  

^a YOGI VEMANA UNIVERSITY   (India)

^b OSMANIA UNIVERSITY   (India)

^c SRI VENKATESWARA UNIVERSITY   (India)

Author keywords

Immobilization; Repeated batch fermentation; Sensory evaluation; Watermelon pieces; Wine production

Indexed keywords

BIOCATALYSTS; FERMENTATION; FRUITS; SENSORY FEEDBACK; VOLATILE ORGANIC COMPOUNDS; YEAST;

REPEATED BATCH FERMENTATION; SENSORY EVALUATION; WATERMELON PIECES; WINE PRODUCTION;

WINE;

CITRULLUS LANATUS VAR. LANATUS; SACCHAROMYCES CEREVISIAE;

EID: 44249114013     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.procbio.2008.02.020     Document Type: Article

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