Chemical, Physical-Chemical, and Sensory Characteristics of Lychee (Litchi chinensisSonn) Wines

Journal of Food Science

Volumn 76, Issue 5, 2011, Pages

  Alves, Juliana Alvarenga ^a   de Oliveira Lima, Luiz Carlos ^a   Nunes, Cleiton Antônio ^a   Dias, Disney Ribeiro ^a   Schwan, Rosane Freitas ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

Chemometric analyses; Fruit wines; Saccharomyces cerevisiae

Indexed keywords

ALDEHYDE; ESTER; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; FEMALE; FERMENTATION; FRUIT; GROWTH, DEVELOPMENT AND AGING; HUMAN; LYCHEE; MALE; METABOLISM; PHYSICAL CHEMISTRY; SACCHAROMYCES CEREVISIAE; TASTE; WINE;

ALDEHYDES; ESTERS; FEMALE; FERMENTATION; FRUIT; HUMANS; LITCHI; MALE; PHYSICOCHEMICAL PHENOMENA; SACCHAROMYCES CEREVISIAE; TASTE; VOLATILE ORGANIC COMPOUNDS; WINE;

LITCHI CHINENSIS; SACCHAROMYCES CEREVISIAE;

EID: 79957894502     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02188.x     Document Type: Article

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