Monitoring a mixed starter of Hanseniaspora vineae-Saccharomyces cerevisiae in natural must: Impact on 2-phenylethyl acetate production

International Journal of Food Microbiology

Volumn 151, Issue 2, 2011, Pages 235-240

  Viana, Fernando ^a   Belloch, Carmela ^a   Vallés, Salvador ^a   Manzanares, Paloma ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

2 phenylethyl acetate; Hanseniaspora vineae; Non sterile must; Sequential inoculation; Simultaneous inoculation; Wine mixed starter

Indexed keywords

2 PHENYLETHYL ACETATE; ACETIC ACID; UNCLASSIFIED DRUG;

ARTICLE; FERMENTATION; FUNGUS GROWTH; FUNGUS IDENTIFICATION; FUNGUS ISOLATION; HANSENIASPORA; HANSENIASPORA VINEAE; INOCULATION; NONHUMAN; SACCHAROMYCES CEREVISIAE; WINE;

ACETATES; DNA, FUNGAL; FERMENTATION; HANSENIASPORA; INDUSTRIAL MICROBIOLOGY; ODORS; PHENYLETHYL ALCOHOL; POLYMORPHISM, RESTRICTION FRAGMENT LENGTH; SACCHAROMYCES CEREVISIAE; WINE;

HANSENIASPORA VINEAE; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 80054088014     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.09.005     Document Type: Article

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