Effect of aromatic precursor addition to wine fermentations carried out with different Saccharomyces species and their hybrids

International Journal of Food Microbiology

Volumn 147, Issue 1, 2011, Pages 33-44

  Gamero, Amparo ^a   Hernández Orte, Purificación ^b   Querol, Amparo ^a   Ferreira, Vicente ^b  

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

^b UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Aromatic precursors; Hybrids; Saccharomyces; Wine yeasts

Indexed keywords

2 ETHYLHEXANOIC ACID; 2 PHENOXYETHANOL; ACETOSYRINGONE; BENZALDEHYDE; BENZOIC ACID; BETA IONONE; CITRONELLOL; FARNESOL; FLAVORING AGENT; GAMMA LACTONE DERIVATIVE; GERANIOL; GUAIACOL; LINALOOL; PHENOL DERIVATIVE; PHENYLACETIC ACID; SHIKIMIC ACID DERIVATIVE; TERPINEOL; TRITERPENE DERIVATIVE; VANILLIN; ZINGERONE;

ARTICLE; CONTROLLED STUDY; FUNGAL STRAIN; GRAPE; NONHUMAN; PRECURSOR; SACCHAROMYCES BAYANUS; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES KUDRIAVZEVII; WINE; YEAST;

FERMENTATION; FOOD MICROBIOLOGY; LIPIDS; ODORS; SACCHAROMYCES; SHIKIMIC ACID; SPECIES SPECIFICITY; TERPENES; VITIS; VOLATILE ORGANIC COMPOUNDS; WINE;

SACCHAROMYCES; SACCHAROMYCES BAYANUS; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES KUDRIAVZEVII; SACCHAROMYCES UVARUM; VITACEAE;

EID: 79955046631     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.02.035     Document Type: Article

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