Differences in the glucose and fructose consumption profiles in diverse Saccharomyces wine species and their hybrids during grape juice fermentation

International Journal of Food Microbiology

Volumn 134, Issue 3, 2009, Pages 237-243

  Tronchoni, Jordi ^a   Gamero, Amparo ^a   Arroyo López, Francisco Noé ^b   Barrio, Eladio ^b   Querol, Amparo ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Hybrids; Saccharomyces; Sugar consumption; Wine yeasts

Indexed keywords

FRUCTOSE; GLUCOSE;

ARTICLE; CONTROLLED STUDY; FERMENTATION TECHNIQUE; FOOD MICROBIOTECHNOLOGY; FRUCTOSE METABOLISM; FUNGAL METABOLISM; GLUCOSE METABOLISM; GRAPE JUICE; HIGH TEMPERATURE; LOW TEMPERATURE; NONHUMAN; SACCHAROMYCES; SACCHAROMYCES BAYANUS; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES KUDRIAVZEVII; STRAIN DIFFERENCE; WINE INDUSTRY;

FERMENTATION; FOOD MICROBIOLOGY; FRUCTOSE; GENETIC VARIATION; GLUCOSE; KINETICS; SACCHAROMYCES; SPECIES SPECIFICITY; TEMPERATURE; WINE;

SACCHAROMYCES; SACCHAROMYCES BAYANUS; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES KUDRIAVZEVII; VITACEAE;

EID: 68849128907     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.07.004     Document Type: Article

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