Effects of acetic acid, ethanol, and SO2 on the removal of volatile acidity from acidic wines by two Saccharomyces cerevisiae commercial strains

Applied Microbiology and Biotechnology

Volumn 87, Issue 4, 2010, Pages 1317-1326

  Vilela Moura, Alice ^a   Schuller, Dorit ^b   Mendes Faia, Arlete ^a   Côrte Real, Manuela ^b  

^a UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

^b UNIVERSITY OF MINHO   (Portugal)

Author keywords

Acetic acid; Acidic wines; Ethanol; S. cerevisiae; SO2; Volatile acidity removal

Indexed keywords

ACIDIC WINES; S.CEREVISIAE; SO2; VOLATILE ACIDITY; VOLATILE ACIDITY REMOVAL;

ACETIC ACID; ALDEHYDES; CONCENTRATION (PROCESS); ETHANOL; METAL ANALYSIS; PH EFFECTS; REMOVAL; STRAIN; SULFUR; SULFUR DIOXIDE; VOLATILE ORGANIC COMPOUNDS; WINE; YEAST;

ACIDS;

ACETALDEHYDE; ACETIC ACID; ALCOHOL; HEXANOIC ACID; HEXANOIC ACID ETHYL ESTER; ISOPENTYL ACETATE; SULFUR DIOXIDE; UNCLASSIFIED DRUG; VOLATILE ORGANIC COMPOUND;

ACETALDEHYDE; ACETIC ACID; ACIDIFICATION; BACTERIUM; ETHANOL; FERMENTATION; SULFUR DIOXIDE; VOLATILE ELEMENT; VOLATILE SUBSTANCE;

ACIDIFICATION; ACIDITY; ARTICLE; BACTERIAL STRAIN; FERMENTATION; FILTRATION; SACCHAROMYCES CEREVISIAE; WINE; ANALYSIS; METABOLISM; MICROBIOLOGY; PH;

ACETIC ACID; ETHANOL; HYDROGEN-ION CONCENTRATION; SACCHAROMYCES CEREVISIAE; SULFUR DIOXIDE; VOLATILE ORGANIC COMPOUNDS; WINE;

ANANAS COMOSUS; MALUS X DOMESTICA; SACCHAROMYCES CEREVISIAE;

EID: 77955556214     PISSN: 01757598     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00253-010-2558-7     Document Type: Article

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