Winemaking by barley supported yeast cells

Food Chemistry

Volumn 130, Issue 2, 2012, Pages 425-431

  Kandylis, Panagiotis ^a   Dimitrellou, Dimitra ^a   Koutinas, Athanasios A ^a  

^a UNIVERSITY OF PATRAS   (Greece)

Author keywords

Barley; GC MS; Immobilisation; Wine

Indexed keywords

BARLEY; FERMENTATION TEMPERATURE; GC-MS; IMMOBILISATION; IMMOBILISED CELLS; LOW TEMPERATURES; OPERATIONAL STABILITY; REPEATED BATCH; VOLATILE BY-PRODUCTS; YEAST CELL;

BYPRODUCTS; CELL CULTURE; ESTERIFICATION; ESTERS; FERMENTATION; GLUCOSE; WINE;

YEAST;

ALCOHOL; ALCOHOL DERIVATIVE; CARBONYL DERIVATIVE; CARBOXYLIC ACID; ESTER; ESTER DERIVATIVE; GLUCOSE; TERPENE;

ACIDITY; ARTICLE; BARLEY; BATCH FERMENTATION; BIOCATALYST; FOOD INDUSTRY; GAS CHROMATOGRAPHY; GRAIN; GRAPE; IMMOBILIZATION; LOW TEMPERATURE; MASS SPECTROMETRY; NONHUMAN; SACCHAROMYCES CEREVISIAE; WINE; YEAST CELL;

HORDEUM; SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 80052266050     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.07.060     Document Type: Article

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