A comparative study of the wine fermentation performance of Saccharomyces paradoxus under different nitrogen concentrations and glucose/fructose ratios

Journal of Applied Microbiology

Volumn 108, Issue 1, 2010, Pages 73-80

  Orlic S ^a,b   Arroyo Lopez F N ^a   Huic Babic K ^b   Lucilla, I ^c   Querol, A ^d   Barrio, E ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

^b UNIVERSITY OF ZAGREB   (Croatia)

^c UNIVERSITY OF UDINE   (Italy)

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

Author keywords

Fructose; Glycerol; Nitrogen content; Saccharomyces cerevisiae; Saccharomyces paradoxus; Wine fermentation

Indexed keywords

ACETIC ACID; ETHANOL; FERMENTATION; FRUCTOSE; GLUCOSE; NITROGEN; PH; WINE; YEAST;

ACETIC ACID PRODUCTIONS; COMPARATIVES STUDIES; ETHANOL YIELD; FERMENTATION PERFORMANCE; NITROGEN CONCENTRATIONS; NITROGEN CONTENT; S.CEREVISIAE; SACCHAROMYCES; SACCHAROMYCES PARADOXU; WINE FERMENTATION;

GLYCEROL;

ACETIC ACID; ALCOHOL; FRUCTOSE; GLUCOSE; GLYCEROL; NITROGEN;

ACETIC ACID; BIOTECHNOLOGY; COMPARATIVE ADVANTAGE; ETHANOL; FERMENTATION; MICROBIAL ACTIVITY; MONOSACCHARIDE; NITROGEN; YEAST;

ARTICLE; CONTROLLED STUDY; FERMENTATION; FUNGUS GROWTH; NITROGEN CONCENTRATION; NONHUMAN; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES PARADOXUS; VINICULTURE; WINE;

SACCHAROMYCES CEREVISIAE; SACCHAROMYCES PARADOXUS;

EID: 72449128113     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2009.04406.x     Document Type: Article

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