Co-inoculation of different Saccharomyces cerevisiae strains and influence on volatile composition of wines

Food Microbiology

Volumn 28, Issue 5, 2011, Pages 1080-1086

  Barrajon N ^a   Capece, A ^b   Arevalo Villena M ^a   Briones, A ^a   Romano, P ^b  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

^b UNIVERSITY OF BASILICATA   (Italy)

Author keywords

Amino acids uptake; Microsatellite fingerprinting; Mixed cultures; Saccharomyces cerevisiae; Volatile compounds

Indexed keywords

VOLATILE ORGANIC COMPOUND;

ARTICLE; COCULTURE; FERMENTATION; METABOLISM; MICROBIOLOGY; SACCHAROMYCES CEREVISIAE; WINE;

COCULTURE TECHNIQUES; FERMENTATION; INDUSTRIAL MICROBIOLOGY; SACCHAROMYCES CEREVISIAE; VOLATILE ORGANIC COMPOUNDS; WINE;

SACCHAROMYCES CEREVISIAE;

EID: 79955846509     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.02.016     Document Type: Article

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