A new process for wine production by penetration of yeast in uncrushed frozen grapes

Applied Biochemistry and Biotechnology

Volumn 162, Issue 4, 2010, Pages 1109-1121

  Tsakiris, Argyris ^a   Koutinas, Athanasios A ^b   Psarianos, Costas ^b   Kourkoutas, Yiannis ^c   Bekatorou, Argyro ^b  

^a UNIVERSITY OF WEST ATTICA   (Greece)

^b UNIVERSITY OF PATRAS   (Greece)

^c DEMOCRITUS UNIVERSITY OF THRACE   (Greece)

Author keywords

Fermentation; Frozen grapes; Phenolics; Sensory evaluation; Volatiles; Wine; Yeast

Indexed keywords

FROZEN GRAPES; GC/MASS SPECTROMETRIES; NEW PROCESS; PHENOLICS; SENSORY EVALUATION; SOLID-PHASE MICROEXTRACTION; VOLATILES; WHITE WINES; WINE PRODUCTION;

BREWERIES; CHROMATOGRAPHIC ANALYSIS; ESTERS; EXTRACTION; FERMENTATION; GAS CHROMATOGRAPHY; PHENOLS; THAWING; WINE; YEAST;

FRUITS;

ESTER;

ARTICLE; FERMENTATION; FOOD FREEZING; GAS CHROMATOGRAPHY; GRAPE; MASS FRAGMENTOGRAPHY; NONHUMAN; RED WINE; SOLID PHASE MICROEXTRACTION; THAWING; WINE; YEAST;

FEMALE; FERMENTATION; FOOD HANDLING; FREEZING; HUMANS; MALE; SACCHAROMYCES CEREVISIAE; SMELL; TASTE; VITIS; VOLATILE ORGANIC COMPOUNDS; WINE;

VITACEAE;

EID: 77955920925     PISSN: 02732289     EISSN: None     Source Type: Journal    
DOI: 10.1007/s12010-009-8881-8     Document Type: Article

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