Wine flavor and aroma

Journal of Industrial Microbiology and Biotechnology

Volumn 38, Issue 9, 2011, Pages 1145-1159

  Styger, Gustav ^a   Prior, Bernard ^a   Bauer, Florian F ^a  

^a STELLENBOSCH UNIVERSITY   (South Africa)

Author keywords

Malolactic fermentation; Primary and secondary yeast metabolism; Wine aroma and flavor

Indexed keywords

ACETALDEHYDE; ACETIC ACID; ALCOHOL; BRANCHED CHAIN AMINO ACID; ESTER; FATTY ACID; GLYCEROL; LACTIC ACID DERIVATIVE;

ALCOHOL PRODUCTION; AMINO ACID METABOLISM; AROMA; BIOTRANSFORMATION; CHEMICAL COMPOSITION; CHEMICAL INTERACTION; CLONAL SPECIES; ENVIRONMENTAL FACTOR; ENZYME SYNTHESIS; FERMENTATION; FLAVOR; FUNGAL METABOLISM; GENOTYPE PHENOTYPE CORRELATION; GRAPE; GRAPE JUICE; LACTIC ACID BACTERIUM; MALOLACTIC FERMENTATION; MICROFLORA; NONHUMAN; QUALITY CONTROL; REVIEW; SACCHAROMYCES CEREVISIAE; VARIETAS; WINE; WINE INDUSTRY; YEAST;

ACETALDEHYDE; ACETIC ACID; AMINO ACIDS; ETHANOL; FERMENTATION; GLYCEROL; ODORS; SACCHAROMYCES CEREVISIAE; VITIS; WINE; YEASTS;

SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 80052509633     PISSN: 13675435     EISSN: 14765535     Source Type: Journal    
DOI: 10.1007/s10295-011-1018-4     Document Type: Review

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