Improvement in sensory characteristics of Campbell Early wine by adding dual starters of Saccharomyces cerevisiae and Oenococcus oeni

Journal of Microbiology and Biotechnology

Volumn 20, Issue 7, 2010, Pages 1121-1127

  Yoo, Ki Seon ^a   Kim, Ji Eun ^a   Seo, Eunyoung ^a   Kim, Yu Jin ^a   Choi, Hwa Young ^a   Yoon, Hyang Sik ^b   Kim, Myoung Dong ^c   Han, Nam Soo ^a  

^a Chungbuk National University   (South Korea)

^b Chungcheongbuk do Agricultural Research and Extension Services   (South Korea)

^c Kangwon National University   (South Korea)

Author keywords

Campbell early grape; Malolactic fermentation; Oenococcus oeni; Red wine; Saccharomyces cerevisiae; Sensory test

Indexed keywords

ALCOHOL; ESTER; MALIC ACID; SUGAR;

AROMA; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; COLOR; CONTROLLED STUDY; FERMENTATION TECHNIQUE; FOOD PROCESSING; FOOD QUALITY; INCUBATION TIME; INOCULATION; MICROBIAL GROWTH; OENOCOCCUS OENI; PH; RED WINE; SACCHAROMYCES CEREVISIAE; SENSORY ANALYSIS; SWEETNESS;

ADULT; CARBOXYLIC ACIDS; FERMENTATION; HUMANS; INDUSTRIAL MICROBIOLOGY; LACTOBACILLACEAE; MALE; SACCHAROMYCES CEREVISIAE; TASTE; VITIS; WINE; YOUNG ADULT;

OENOCOCCUS OENI; SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 77954982853     PISSN: 10177825     EISSN: 17388872     Source Type: Journal    
DOI: 10.4014/jmb.1003.03034     Document Type: Article

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