Reduction of volatile acidity of wines by selected yeast strains

Applied Microbiology and Biotechnology

Volumn 80, Issue 5, 2008, Pages 881-890

  Vilela Moura, A ^a   Schuller, D ^b   Mendes Faia, A ^a   Corte Real M ^a,b  

^a UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

^b UNIVERSITY OF MINHO   (Portugal)

Author keywords

Acidic grape musts; Acidic wines; Deacidification; Volatile acidity; Yeast

Indexed keywords

ACETIC ACID; ASSAYS; DEGRADATION; ETHANOL; GLUCOSE; METAL ANALYSIS; MIXING; NONMETALS; OXYGEN; PH; PH EFFECTS; SULFATE MINERALS; WINE; YEAST;

ACID DEGRADATION; ACIDIC GRAPE MUSTS; ACIDIC WINES; AEROBIC CONDITIONS; CONSUMPTION PATTERNS; CONTROL STRAIN; DEACIDIFICATION; ETHANOL CONCENTRATIONS; HIGH GLUCOSE; LOW OXYGEN; S. CEREVISIAE; SACCHAROMYCES CEREVISIAE; VOLATILE ACIDITY; WINE YEASTS; YEAST STRAINS;

STRAIN;

ACETIC ACID; ALCOHOL; GLUCOSE; OXYGEN; VOLATILE AGENT;

ACETIC ACID; ACIDITY; FERMENTATION; OXIC CONDITIONS; REDUCTION; TEMPERATURE TOLERANCE; VOLATILE SUBSTANCE; YEAST;

ACIDITY; AEROBIC FERMENTATION; ARTICLE; FUNGAL STRAIN; FUNGUS ISOLATION; GENETIC VARIABILITY; GRAPE MUST; INCUBATION TIME; LACHANCEA THERMOTOLERANS; NONHUMAN; NUCLEOTIDE SEQUENCE; REDUCTION KINETICS; SACCHAROMYCES CEREVISIAE; WINE; YEAST; ZYGOSACCHAROMYCES BAILII;

ACETIC ACID; ETHANOL; FERMENTATION; FOOD MICROBIOLOGY; GLUCOSE; INDUSTRIAL MICROBIOLOGY; SACCHAROMYCES CEREVISIAE; VITIS; VOLATILIZATION; WINE; YEASTS;

LACHANCEA; SACCHAROMYCES CEREVISIAE; VITACEAE; ZYGOSACCHAROMYCES BAILII;

EID: 51849159940     PISSN: 01757598     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00253-008-1616-x     Document Type: Article

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