Acidification of grape marc for alcoholic beverage production: Effects on indigenous microflora and aroma profile after distillation

International Journal of Food Microbiology

Volumn 152, Issue 3, 2012, Pages 100-106

  Bovo, Barbara ^a   Nardi, Tiziana ^a   Fontana, Federico ^a   Carlot, Milena ^a   Giacomini, Alessio ^a   Corich, Viviana ^a  

^a UNIVERSITY OF PADOVA   (Italy)

Author keywords

Alcoholic fermentation; Aroma; Gas chromatography; Grappa; ITS RFLP; Non Saccharomyces

Indexed keywords

SULFURIC ACID; VOLATILE AGENT;

ACIDIFICATION; ALCOHOLIC BEVERAGE; ANIMAL FOOD; AROMA; ARTICLE; BACTERIAL GROWTH; CONTROLLED STUDY; DISTILLATION; FERMENTATION; FUNGUS GROWTH; GAS CHROMATOGRAPHY; GRAPE; MICROBIAL POPULATION DYNAMICS; MICROBIOLOGICAL EXAMINATION; MICROFLORA; NONHUMAN; NUCLEOTIDE SEQUENCE; PH; PICHIA; SACCHAROMYCES; STORAGE;

DISTILLATION; FERMENTATION; FOOD-PROCESSING INDUSTRY; HYDROGEN-ION CONCENTRATION; ODORS; VITIS; WINE; YEASTS;

BACTERIA (MICROORGANISMS); ISSATCHENKIA; PICHIA; SACCHAROMYCES; VITACEAE;

EID: 83655167154     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.10.006     Document Type: Article

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