Low-temperature wine-making using yeast immobilized on pear pieces

Journal of the Science of Food and Agriculture

Volumn 84, Issue 12, 2004, Pages 1615-1623

  Mallios, P ^a   Kourkoutas, Y ^a   Iconomopoulou, M ^a   Koutinas, A A ^a   Psarianos, C ^a   Marchant, R ^b   Banat, I M ^b  

^a UNIVERSITY OF PATRAS   (Greece)

^b UNIVERSITY OF ULSTER   (United Kingdom)

Author keywords

Immobilized cells; Pear; Volatile by products; Wine making; Yeast fermentation

Indexed keywords

PYRUS COMMUNIS; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; VITIS SP.;

EID: 4444252928     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1848     Document Type: Article

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