Fate of grape flavor precursors during storage on yeast lees

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 12, 2009, Pages 5468-5479

  Loscos, Natalia ^a   Hernández Orte, Purificación ^a   Cacho, Juan ^a   Ferreira, Vicente ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Aging on lees; Aroma; Flavor; Glycosides; Wine, storage; Yeast lees

Indexed keywords

ARTICLE; BEVERAGE; CHEMISTRY; FERMENTATION; GRAPE; MASS FRAGMENTOGRAPHY; METABOLISM; MICROBIOLOGY; SACCHAROMYCES CEREVISIAE; VOLATILIZATION;

BEVERAGES; FERMENTATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; INDUSTRIAL MICROBIOLOGY; SACCHAROMYCES CEREVISIAE; VITIS; VOLATILIZATION;

SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 67649227301     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf804057q     Document Type: Article

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