Influence of Candida pulcherrima Patagonian strain on alcoholic fermentation behaviour and wine aroma

International Journal of Food Microbiology

Volumn 138, Issue 1-2, 2010, Pages 19-25

  Rodríguez, María Eugenia ^a,b,e   Lopes, Christian A ^a,c,e   Barbagelata, Raúl J ^a,e   Barda, Nora B ^d   Caballero, Adriana C ^a,e  

^a Laboratorio de Microbiología Industrial   (Argentina)

^b Escuela de Medicina   (Argentina)

^c Facultad de Ciencias Agrarias   (Argentina)

^d INTI sede Villa Regina   (Argentina)

^e UNIVERSIDAD NACIONAL DEL COMAHUE   (Argentina)

Author keywords

Glucosidase; Candida pulcherrima; Mixed starters; Saccharomyces cerevisiae; Wine aroma

Indexed keywords

ALCOHOL; ESTER; TERPINEOL;

ALCOHOL PRODUCTION; AROMA; ARTICLE; BIOCHEMICAL COMPOSITION; CANDIDA; CANDIDA PULCHERRIMA; CONTROLLED STUDY; FERMENTATION TECHNIQUE; FOOD ANALYSIS; FOOD MICROBIOTECHNOLOGY; FOOD QUALITY; FUNGUS GROWTH; GRAPE JUICE; NONHUMAN; PHYSICAL CHEMISTRY; SACCHAROMYCES CEREVISIAE; WINE;

CANDIDA; FERMENTATION; FOOD MICROBIOLOGY; INDUSTRIAL MICROBIOLOGY; ODORS; SACCHAROMYCES CEREVISIAE; WINE;

METSCHNIKOWIA PULCHERRIMA; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 76949102271     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.12.025     Document Type: Article

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