Effect of aging on lees and of three different dry yeast derivative products on verdejo white wine composition and sensorial characteristics

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 23, 2011, Pages 12433-12442

  Del Barrio Galán, Rubén ^a   Pérez Magariño, Silvia ^a   Ortega Heras, Miriam ^a   Williams, Pascale ^b   Doco, Thierry ^b  

^a INSTITUTO TECNOLÓGICO AGRARIO DE CASTILLA Y LEÓN   (Spain)

^b SPO   (France)

Author keywords

aging on lees; phenolic compounds; polysaccharides; White wine; yeast derivative products

Indexed keywords

AGING PROCESS; COLOR INTENSITY; MANUFACTURING PROCESS; PHENOLIC COMPOUNDS; POLYSACCHARIDE CONTENTS; WHITE WINES;

GLUCOSE; POLYSACCHARIDES; PURIFICATION; WINE; YEAST;

PHENOLS;

PHENOL DERIVATIVE; POLYSACCHARIDE; PROTEIN;

ARTICLE; CHEMISTRY; COLOR; HUMAN; SACCHAROMYCES CEREVISIAE; SENSATION; TIME; WINE;

COLOR; HUMANS; PHENOLS; POLYSACCHARIDES; PROTEINS; SACCHAROMYCES CEREVISIAE; SENSATION; TIME FACTORS; WINE;

EID: 83055169909     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf204055u     Document Type: Article

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