Changes in the sorption of diverse volatiles by saccharomyces cerevisiae lees during sparkling wine aging

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 23, 2010, Pages 12426-12430

  Gallardo Chacón, Joan J ^a,b   Vichi, Stefania ^c   López Tamames, Elvira ^d   Buxaderas, Susana ^d  

^a BIOMATERIALES Y NANOMEDICINA CIBER BBN   (Spain)

^b UNIVERSITAT POLITÈCNICA DE CATALUNYA   (Spain)

^c INSTITUTE OF ENVIRONMENTAL ASSESSMENT AND WATER RESEARCH   (Spain)

^d UNIVERSITY OF BARCELONA   (Spain)

Author keywords

aging; cell surface; lees; sorption; Sparkling wine; SPME; volatiles

Indexed keywords

AGING; CELL SURFACE; LEES; SPARKLING WINE; SPME; VOLATILES;

CELL MEMBRANES; DESORPTION; ESTERS; VOLATILE ORGANIC COMPOUNDS; WINE; YEAST;

HYDROPHOBICITY;

SACCHAROMYCES CEREVISIAE;

VOLATILE ORGANIC COMPOUND;

ADSORPTION; ANALYSIS; CHEMISTRY; FERMENTATION; METABOLISM; MICROBIOLOGY; SACCHAROMYCES CEREVISIAE; VITIS; WINE;

ADSORPTION; FERMENTATION; INDUSTRIAL MICROBIOLOGY; SACCHAROMYCES CEREVISIAE; VITIS; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 78649676438     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf103086e     Document Type: Article

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