SPME-GC method as a tool to differentiate VOC profiles in Saccharomyces cerevisiae wine yeasts

Food Microbiology

Volumn 26, Issue 3, 2009, Pages 246-252

  Mauriello, Giacomo ^a   Capece, Angela ^a   D'Auria, Maurizio ^a   Garde Cerdán, Teresa ^b   Romano, Patrizia ^a  

^a UNIVERSITY OF BASILICATA   (Italy)

^b UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

S. cerevisiae strains; SPME; Volatile organic compounds; Wine

Indexed keywords

ACETIC ACID DERIVATIVE; ACETIC ACID ETHYL ESTER; ALCOHOL; COPPER; ISOPENTYL ALCOHOL; PENTANOL; SULFUR DIOXIDE;

ARTICLE; BACTERIAL COUNT; CLASSIFICATION; FERMENTATION; FOOD CONTROL; ITALY; MASS FRAGMENTOGRAPHY; METABOLISM; METHODOLOGY; MICROBIOLOGY; ODOR; SACCHAROMYCES CEREVISIAE; SOLID PHASE MICROEXTRACTION; STANDARD; VOLATILIZATION; WINE;

ACETATES; COLONY COUNT, MICROBIAL; COPPER; ETHANOL; FERMENTATION; FOOD MICROBIOLOGY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ITALY; ODORS; PENTANOLS; SACCHAROMYCES CEREVISIAE; SOLID PHASE MICROEXTRACTION; SULFUR DIOXIDE; VOLATILIZATION; WINE;

SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 61449092646     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.01.003     Document Type: Article

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