Multifactorial analysis of acetaldehyde kinetics during alcoholic fermentation by Saccharomyces cerevisiae

Food Research International

Volumn 44, Issue 1, 2011, Pages 310-316

  Jackowetz, J N ^a   Dierschke, S ^a   Mira de Orduna R ^a  

^a New York State Agricultural Experiment Station   (United States)

Author keywords

Acetaldehyde; Saccharomyces cerevisiae; Sulfur dioxide; Yeast

Indexed keywords

[CARBONYL; ACETALDEHYDE; ALCOHOLIC FERMENTATION; DEGRADATION RATE; ETHANOL PRODUCTION; GRAPE CULTIVARS; LINEAR RELATIONSHIPS; MULTIFACTORIAL ANALYSIS; NUTRIENT ADDITION; PEAK VALUES; RE-UTILIZATION; RESIDUAL CONCENTRATIONS; SACCHAROMYCES CEREVISIAE; TERMINAL ELECTRON ACCEPTORS; YEAST STRAIN;

CONCENTRATION (PROCESS); DEGRADATION; ETHANOL; FERMENTATION; FRUITS; GLUCOSE; SULFUR; SULFUR DIOXIDE; YEAST;

ALDEHYDES;

SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 78651414558     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.10.014     Document Type: Article

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