Discovering a chemical basis for differentiating wines made by fermentation with 'wild' indigenous and inoculated yeasts: Role of yeast volatile compounds

Australian Journal of Grape and Wine Research

Volumn 15, Issue 3, 2009, Pages 238-248

  Varela, C ^a   Siebert, T ^a   Cozzolino, D ^a   Rose, L ^b   McLean, H ^c   Henschke, P A ^a  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^b Yalumba Wine Company   (Australia)

^c Orlando Wines   (Australia)

Author keywords

Indigenous yeast; Inoculation; Wild yeast; Wine composition

Indexed keywords

SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 70350645519     PISSN: 13227130     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1755-0238.2009.00054.x     Document Type: Article

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