Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds and polyphenols in cherry wines

Food Chemistry

Volumn 127, Issue 2, 2011, Pages 547-555

  Sun, Shu Yang ^a   Jiang, Wen Guang ^b   Zhao, Yu Ping ^c  

^a LUDONG UNIVERSITY   (China)

^b Technology Center   (China)

^c YANTAI UNIVERSITY   (China)

Author keywords

Cherry wine; Polyphenols; Saccharomyces cerevisiae; Volatile compounds

Indexed keywords

CHERRY WINE; CYANIDIN; ETHYL LACTATE; PHENOLIC ACIDS; POLYPHENOLS; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES CEREVISIAE STRAINS; SHANDONG; VOLATILE COMPOUNDS; YEAST STRAIN;

ACETIC ACID; ESTERS; ORGANIC ACIDS; PHENOLS; PRINCIPAL COMPONENT ANALYSIS; VOLATILE ORGANIC COMPOUNDS; WINE;

YEAST;

4 HYDROXYBENZOIC ACID; ACETIC ACID; ACID; ALCOHOL; ALDEHYDE; ANTHOCYANIN; CAFFEIC ACID; CHLOROGENIC ACID; CYANIDIN 3 GLUCOSIDE; CYANIDIN 3 GLUCOSYLRUTINOSIDE; CYANIDIN 3 RUTINOSIDE; ESTER; ISOBUTANOL; ISOPENTYL ALCOHOL; LACTIC ACID ETHYL ESTER; NEOCHLOROGENIC ACID; PARA COUMARIC ACID; PEONIDIN 3 RUTINOSIDE; POLYPHENOL; RUTOSIDE; TANNIN; TERPENE; UNCLASSIFIED DRUG; VOLATILE AGENT;

ACIDITY; ARTICLE; CHEMICAL COMPOSITION; CHERRY; CONCENTRATION (PARAMETERS); FERMENTATION; FUNGAL STRAIN; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; SACCHAROMYCES CEREVISIAE; STRAIN DIFFERENCE; WINE; YEAST;

SACCHAROMYCES CEREVISIAE;

EID: 79952314730     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.01.039     Document Type: Article

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