Indigenous Saccharomyces cerevisiae strains and their influence on the quality of Cataratto, Inzolia and Grillo white wines

Food Research International

Volumn 46, Issue 1, 2012, Pages 1-9

  Scacco, Antonio ^a   Oliva, Daniele ^b   Di Maio, Sabina ^b   Polizzotto, Giuseppe ^b,c   Genna, Giuseppe ^b   Tripodi, Gianluca ^d   Lanza, Carmela Maria ^a   Verzera, Antonella ^d  

^a UNIVERSITY OF CATANIA   (Italy)

^b Istituto Regionale della Vite e del Vino   (Italy)

^c UNIVERSITY MEDITERRANEA OF REGGIO CALABRIA   (Italy)

^d UNIVERSITY OF MESSINA   (Italy)

Author keywords

Aroma compounds; Cataratto; Grillo; Inzolia; New Saccharomyces cerevisiae strains; Sensory analysis

Indexed keywords

AROMA COMPOUNDS; CATARATTO; GRILLO; INZOLIA; NEW SACCHAROMYCES CEREVISIAE STRAINS; SENSORY ANALYSIS;

ACETIC ACID; FERMENTATION; PHENOLS; YEAST;

QUALITY CONTROL;

PYRUS; SACCHAROMYCES CEREVISIAE;

EID: 84055178600     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.10.038     Document Type: Article

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