Effect of growth temperature on yeast lipid composition and alcoholic fermentation at low temperature

European Food Research and Technology

Volumn 232, Issue 3, 2011, Pages 517-527

  Redón, Marian ^a   Guillamón, José Manuel ^b   Mas, Albert ^a   Rozès, Nicolas ^a  

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Fatty acid; Hybrid; Phospholipid; S. bayanus; S. cerevisiae; S. uvarum; Sterols; Wine

Indexed keywords

BEER; FATTY ACIDS; FERMENTATION; PHOSPHOLIPIDS; STRAIN; WINE; YEAST;

HYBRID; S. BAYANUS; S. UVARUM; S.CEREVISIAE; STEROLS;

TEMPERATURE;

SACCHAROMYCES; SACCHAROMYCES BAYANUS; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES UVARUM;

EID: 79952002738     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-010-1415-3     Document Type: Article

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