Effect of fermentation conditions on yeast growth and volatile composition of wine produced from mango (Mangifera indica L.) fruit juice

Food and Bioproducts Processing

Volumn 89, Issue 4, 2011, Pages 487-491

  Reddy, L V A ^a   Reddy, O V S ^b  

^a YOGI VEMANA UNIVERSITY   (India)

^b SRI VENKATESWARA UNIVERSITY   (India)

Author keywords

Fermentation conditions; Mango wine production; Wine quality and composition

Indexed keywords

ALCOHOLIC FERMENTATION; ETHANOL CONCENTRATIONS; ETHANOL PRODUCTIVITY; ETHYL ACETATES; FERMENTATION RATE; FERMENTATION TEMPERATURE; HIGHER ALCOHOLS; LABORATORY SCALE; MANGIFERA INDICA; MANGO JUICES; MANGO WINE PRODUCTION; OPERATING CONDITION; VIABLE CELLS; VOLATILE COMPOSITION; VOLATILE COMPOUNDS; WINE FERMENTATION; WINE MAKING; WINE QUALITY AND COMPOSITION; YEAST GROWTH; YEAST METABOLISM; YEAST STRAIN;

BREWERIES; ETHANOL; FRUIT JUICES; FRUITS; GAS CHROMATOGRAPHY; OXYGEN; PH EFFECTS; SULFUR DIOXIDE; VOLATILE ORGANIC COMPOUNDS; WINE; YEAST;

FERMENTATION;

MANGIFERA INDICA; SACCHAROMYCES CEREVISIAE;

EID: 80054830559     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2010.11.007     Document Type: Article

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