Genetics of yeast impacting wine quality

Annual Review of Food Science and Technology

Volumn 1, Issue 1, 2010, Pages 139-162

  Bisson, Linda F ^a   Karpel, Jonathan E ^b  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b The Claremont Colleges   (United States)

Author keywords

allele; flavor; Saccharomyces; wine; yeast

Indexed keywords

ALLELE; ANALYTICAL TECHNOLOGY; AROMA PROFILES; DYNAMIC RANGE; FLAVOR FORMATION; GENETIC DIFFERENCES; METABOLIC MECHANISM; PRODUCTION OF; SACCHAROMYCES; VOLATILE AROMATIC COMPOUNDS; WINE AROMAS; WINE QUALITY; WINE STRAINS;

CHEMICAL ANALYSIS; FLAVOR COMPOUNDS; FLAVORS; GENES; YEAST;

WINE;

SACCHAROMYCES;

FERMENTATION; FOOD PREFERENCE; GENETICS; HUMAN; METABOLISM; MICROBIOLOGY; ODOR; QUALITY CONTROL; REVIEW; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; TASTE; WINE;

FERMENTATION; FOOD PREFERENCES; HUMANS; ODORS; QUALITY CONTROL; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; TASTE; WINE;

EID: 79955688243     PISSN: 19411413     EISSN: 19411421     Source Type: Journal    
DOI: 10.1146/annurev.food.080708.100734     Document Type: Article

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