New trends in yeast selection for winemaking

Trends in Food Science and Technology

Volumn 23, Issue 1, 2012, Pages 39-50

  Suarez Lepe J A ^a   Morata, A ^a  

^a UNIVERSIDAD POLITÉCNICA DE MADRID   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ACETIC ACID PRODUCTIONS; BIOLOGICAL AGING; COLOUR DEGRADATION; GLUCOSIDASE ACTIVITY; HIGHER ALCOHOLS; MANNOPROTEINS; MICROBIOTAS; NITROGENOUS COMPOUNDS; OFF-FLAVOURS; POLYALCOHOLS; RED WINE; SACCHAROMYCES; SELECTION CRITERIA; SUGAR CONTENT; TECHNOLOGICAL PROPERTIES; VOLATILE COMPOUNDS; WINE PRODUCTION; WINE QUALITY; YEAST CELL; YEAST STRAIN;

ACETIC ACID; ADSORPTION; ANTHOCYANINS; BREWERIES; COLOR; FEATURE EXTRACTION; FORESTRY; FRUITS; GLYCEROL; SUGARS; SULFUR; SULFUR DIOXIDE; VOLATILE ORGANIC COMPOUNDS; WINE;

YEAST;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 84355161724     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2011.08.005     Document Type: Review

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