Effects of sequentially inoculated Williopsis saturnus and Saccharomyces cerevisiae on volatile profiles of papaya wine

Food Research International

Volumn 45, Issue 1, 2012, Pages 177-183

  Lee, Pin Rou ^a   Chong, Irene Siew May ^a   Yu, Bin ^b   Curran, Philip ^b   Liu, Shao Quan ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b Firmenich Asia Pte Ltd   (Singapore)

Author keywords

Mixed culture; Papaya wine; Saccharomyces; Sequential fermentation; Volatiles; Williopsis

Indexed keywords

ETHYL ESTERS; MIXED CULTURES; NON-SACCHAROMYCES; ORGANOLEPTIC PROPERTIES; S.CEREVISIAE; SACCHAROMYCES; VOLATILE COMPOSITION; VOLATILE PROFILE; VOLATILES; WILLIOPSIS;

ESTERIFICATION; ESTERS; FERMENTATION; VALUE ENGINEERING; WINE;

YEAST;

CARICA PAPAYA; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; WILLIOPSIS; WILLIOPSIS SATURNUS; WILLIOPSIS SATURNUS VAR. MRAKII;

EID: 81155128025     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.10.011     Document Type: Article

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