Production of fermentation aroma compounds by Saccharomyces cerevisiae wine yeasts: Effects of yeast assimilable nitrogen on two model strains

FEMS Yeast Research

Volumn 8, Issue 7, 2008, Pages 1196-1207

  Carrau, Francisco M ^a   Medina, Karina ^a   Farina, Laura ^a   Boido, Eduardo ^a   Henschke, Paul A ^b   Dellacassa, Eduardo ^a  

^a UNIVERSIDAD DE LA REPÚBLICA   (Uruguay)

^b AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

Author keywords

Assimilable nitrogen; Fermentation aroma compounds; Saccharomyces cerevisiae

Indexed keywords

3 METHYLTHIO 1 PROPANOL; ALCOHOL; FATTY ACID; FLAVORING AGENT; GAMMA BUTYROLACTONE; NITROGEN; PROPANOL; UNCLASSIFIED DRUG;

BEVERAGE; CONFERENCE PAPER; FERMENTATION; FOOD INDUSTRY; FOOD QUALITY; FUNGAL STRAIN; GRAPE JUICE; METABOLITE; NONHUMAN; NUTRIENT AVAILABILITY; PHYSIOLOGY; SACCHAROMYCES CEREVISIAE; STRAIN DIFFERENCE; WINE; YEAST;

ACIDS; ALCOHOLS; BIOTECHNOLOGY; CULTURE MEDIA; ESTERS; FERMENTATION; LACTONES; NITROGEN; ODORS; SACCHAROMYCES CEREVISIAE; WINE;

SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 54149084999     PISSN: 15671356     EISSN: 15671364     Source Type: Journal    
DOI: 10.1111/j.1567-1364.2008.00412.x     Document Type: Conference Paper

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