Solid-state fermentation of red raspberry (Rubus ideaus L.) and arbutus berry (Arbutus unedo, L.) and characterization of their distillates

Food Research International

Volumn 44, Issue 5, 2011, Pages 1419-1426

  González, Elisa Alonso ^a   Agrasar, Ana Torrado ^a   Castro, Lorenzo M Pastrana ^a   Fernández, Ignacio Orriols ^b   Guerra, Nelson Pérez ^a  

^a UNIVERSITY OF VIGO   (Spain)

^b Estación de Viticultura y Enología de Galicia Ponte San Clodio s n   (Spain)

Author keywords

Alcoholic beverages arbutus berry; Ethanol; Red raspberry; Solid state fermentation; Volatile compounds

Indexed keywords

ALCOHOLIC BEVERAGES; ARBUTUS UNEDO; EUROPEAN COUNCIL; FERMENTATION SUBSTRATES; HIGH QUALITY; MEAN CONCENTRATIONS; METHANOL CONCENTRATION; RED RASPBERRY; SOLID-STATE FERMENTATION; VOLATILE COMPOUNDS; VOLATILE SUBSTANCES;

BEVERAGES; DISTILLATION; ETHANOL; FERMENTATION; METHANOL; VOLATILE ORGANIC COMPOUNDS;

FRUITS;

ARBUTUS; ARBUTUS UNEDO; RUBUS GLAUCUS; RUBUS IDAEUS;

EID: 79957600791     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.02.032     Document Type: Article

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