Sensory and chemical characteristics of worts fermented by Leuconostoc citreum and Saccharomyces cerevisiae and consumer acceptability with added flavorings

Food Science and Biotechnology

Volumn 18, Issue 5, 2009, Pages 1109-1117

  Shin, Jin Yeong ^a   Delgerzaya, Purev ^a   Lim, Yong Bin ^a   Park, Jin Byung ^a   Kim, Kwang Ok ^a  

^a Ewha Womans University   (South Korea)

Author keywords

Chemical property; Consumer acceptability; Fermented wort; Saccharomyces cerevisiae; Sensory characteristics

Indexed keywords

CHEMICAL CHARACTERISTIC; CONSUMER ACCEPTABILITY; DESCRIPTIVE ANALYSIS; ETHANOL CONCENTRATIONS; FERMENTED WORT; HIGH INTENSITY; LACTIC ACID BACTERIA; LEUCONOSTOC; S.CEREVISIAE; SACCHAROMYCES CEREVISIAE; SENSORY ATTRIBUTES; SENSORY CHARACTERISTICS; YEAST FERMENTATION;

CHEMICAL ANALYSIS; CHEMICAL PROPERTIES; ETHANOL; FERMENTATION; FRUITS; FUNCTIONAL MATERIALS; LACTIC ACID; ORGANIC ACIDS; SUGARS; WINE;

YEAST;

BACTERIA (MICROORGANISMS); CITRUS LIMON; HORDEUM; LEUCONOSTOC; LEUCONOSTOC CITREUM; SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 78049420586     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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