Characterization of commercial inactive dry yeast preparations for enological use based on their ability to release soluble compounds and their behavior toward aroma compounds in model wines

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 22, 2009, Pages 10784-10792

  Pozo Bayón, Maria Ángeles ^a   Andujar Ortiz, Inmaculada ^a   Alcaide Hidalgo, Juan María ^b   Martín Álvarez, Pedro J ^a   Moreno Arribas, M Victoria ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^b INSTITUTO DE LA GRASA   (Spain)

Author keywords

Aroma compounds; Inactive dry yeast preparations; Nitrogen compounds; Polysaccharides; Wine

Indexed keywords

AMINO ACID; NITROGEN; POLYSACCHARIDE;

ARTICLE; FERMENTATION; FOOD HANDLING; METABOLISM; METHODOLOGY; MICROBIOLOGY; ODOR; SACCHAROMYCES CEREVISIAE; WINE;

AMINO ACIDS; FERMENTATION; FOOD HANDLING; NITROGEN; ODORS; POLYSACCHARIDES; SACCHAROMYCES CEREVISIAE; WINE;

EID: 72549117460     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf900904x     Document Type: Article

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