Increasing the levels of 2-phenylethyl acetate in wine through the use of a mixed culture of Hanseniaspora osmophila and Saccharomyces cerevisiae

International Journal of Food Microbiology

Volumn 135, Issue 1, 2009, Pages 68-74

  Viana, Fernando ^a   Gil, José V ^a,b   Vallés, Salvador ^a   Manzanares, Paloma ^a  

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

^b UNIVERSITY OF VALENCIA   (Spain)

Author keywords

2 phenylethyl acetate; Fruity character; Hanseniapora osmophila; Mixed culture; Wine; Yeast ratio

Indexed keywords

2 PHENYLETHYL ACETATE; ACETIC ACID DERIVATIVE; GLYCEROL; ISOPENTYL ACETATE; SUCCINIC ACID DERIVATIVE; SUCCINIC ACID DIETHYL ESTER; SUGAR; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; FERMENTATION; FOOD MICROBIOTECHNOLOGY; FUNGAL METABOLISM; HANSENIASPORA OSMOPHILA; MIXED CELL CULTURE; NONHUMAN; ORGANOLEPTIC PROPERTY; SACCHAROMYCES CEREVISIAE; WINE; YEAST;

ACETATES; COCULTURE TECHNIQUES; COLONY COUNT, MICROBIAL; CONSUMER SATISFACTION; FERMENTATION; FOOD MICROBIOLOGY; HANSENIASPORA; HUMANS; INDUSTRIAL MICROBIOLOGY; PHENYLETHYL ALCOHOL; SACCHAROMYCES CEREVISIAE; SPECIES SPECIFICITY; TASTE; WINE;

HANSENIASPORA OSMOPHILA; SACCHAROMYCES CEREVISIAE;

EID: 69049118617     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.07.025     Document Type: Article

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