Redox effect on volatile compound formation in wine during fermentation by Saccharomyces cerevisiae

Food Chemistry

Volumn 134, Issue 2, 2012, Pages 933-939

  Fariña, Laura ^a   Medina, Karina ^a   Urruty, Maia ^a   Boido, Eduardo ^a   Dellacassa, Eduardo ^a   Carrau, Francisco ^a  

^a UNIVERSIDAD DE LA REPÚBLICA   (Uruguay)

Author keywords

Redox conditions; Saccharomyces; Volatile aroma compounds; Wine fermentation; Yeast assimilable nitrogen

Indexed keywords

1-PROPANOL; BATCH FERMENTATION; BUTYROLACTONES; ETHYL LACTATE; FERMENTATION CONDITIONS; FERMENTATION MEDIUM; FOOTPRINTING; HIGHER ALCOHOLS; KEY PROCESS; MEDIUM-CHAIN FATTY ACIDS; MICROAEROBIC CONDITIONS; MICROBIAL ACTIVITIES; PHENOTYPING; REDOX CONDITION; REDOX POTENTIALS; REDOX STATE; S.CEREVISIAE; SACCHAROMYCES; VOLATILE AROMA COMPOUNDS; VOLATILE COMPOUNDS; WINE AROMAS; WINE FERMENTATION; WINE YEAST; WINE-MAKING;

BOTTLES; ESTERIFICATION; ESTERS; REDOX REACTIONS; STRAIN; SULFURIC ACID; VOLATILE ORGANIC COMPOUNDS; WINE; YEAST;

FERMENTATION;

ALCOHOL; ESTER; FATTY ACID; NITROGEN; SULFURIC ACID; VOLATILE AGENT;

ARTICLE; CONCENTRATION (PARAMETERS); FERMENTATION; FUNGAL STRAIN; GRAPE; NONHUMAN; OXIDATION REDUCTION STATE; PHENOTYPE; SACCHAROMYCES CEREVISIAE; WINE;

ESTERS; ETHANOL; FATTY ACIDS; FERMENTATION; ODORS; OXIDATION-REDUCTION; SACCHAROMYCES CEREVISIAE; VITIS; VOLATILE ORGANIC COMPOUNDS; WINE;

GOSSYPIUM HIRSUTUM; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 84860277762     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.02.209     Document Type: Article

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