Use of two osmoethanol tolerant yeast strain to ferment must from Tempranillo dried grapes. Effect on wine composition

International Journal of Food Microbiology

Volumn 145, Issue 1, 2011, Pages 342-348

  Lopez de Lerma N ^a   Peinado, R A ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Aroma compound; Dried grape; Osmoethanoltolerant yeast; Partial fermentation; Sweet wine; Tempranillo

Indexed keywords

2 METHOXY 4 VINYL PHENOL; 2,3 BUTANEDIOL; 2,3 BUTANEDIOL LEVO; 3 ETHOXY 1 PROPANOL; ACETIC ACID; ACETIC ACID ETHYL ESTER; ACETOIN; ALCOHOL; ALDEHYDE; BENZYL ALCOHOL; BUTANOL; BUTYRIC ACID; CARBOXYLIC ACID; CINNAMATE DECARBOXYLASE; FLAVORING AGENT; GAMMA BUTYROLACTONE; GLYCEROL; GUAIACOL; ISOBUTANOL; ISOPENTYL ALCOHOL; KETONE; LACTONE; METHANOL; OSMOETHANOL; PANTOLACTONE; PHENETHYL ALCOHOL; PROPANOL; PROPIONIC ACID; TARTARIC ACID; UNCLASSIFIED DRUG; VANILLIN;

ACIDITY; AROMA; ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; FERMENTATION; FLAVOR; GRAPE; GRAPE MUST; NONHUMAN; ODOR; ORGANOLEPTIC PROPERTY; PH; SACCHAROMYCES CEREVISIAE; TASTE; WINE; WINE INDUSTRY; YEAST;

ACETIC ACID; CARBOHYDRATES; CARBOXYLIC ACIDS; ESTERS; ETHANOL; FERMENTATION; FOOD MICROBIOLOGY; GLYCEROL; HUMANS; ODORS; SACCHAROMYCES CEREVISIAE; VITIS; VOLATILE ORGANIC COMPOUNDS; WINE;

SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 79951549616     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.12.004     Document Type: Article

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