Influence of media composition and temperature on volatile aroma production by various wine yeast strains

Czech Journal of Food Sciences

Volumn 26, Issue 5, 2008, Pages 376-382

  Tominac, Vlatka Petravic ^a   Ganic, Karin Kovacevic ^a   Komes, Draženka ^a   Gracin, Leo ^a   Banovic, Mara ^a   Maric, Vladimir ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Fermentation; Saccharomyces bayanus; Saccharomyces cerevisiae; Volatile aroma compounds; Wine yeast

Indexed keywords

FERMENTATION; GAS CHROMATOGRAPHY; ODORS; WINE;

GAS CHROMATOGRAPHY ANALYSIS; MEDIA COMPOSITION; METABOLIC PROFILES; NATIVE MICROFLORA; PRODUCTION PROPERTIES; SACCHAROMYCES BAYANUS; SACCHAROMYCES CEREVISIAE STRAINS; VOLATILE AROMA COMPOUNDS;

YEAST;

SACCHAROMYCES BAYANUS; SACCHAROMYCES CEREVISIAE;

EID: 55949084521     PISSN: 12121800     EISSN: 18059317     Source Type: Journal    
DOI: 10.17221/178/2008-CJFS     Document Type: Article

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