Impact of two Williopsis yeast strains on the volatile composition of mango wine

International Journal of Food Science and Technology

Volumn 47, Issue 4, 2012, Pages 808-815

  Li, Xiao ^a   Yu, Bin ^b   Curran, Philip ^b   Liu, Shao Quan ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b Firmenich Asia Pte Ltd   (Singapore)

Author keywords

Fermentation; Flavour; Mango wine; Volatiles; Williopsis yeast

Indexed keywords

ETHYL ESTERS; LONG-CHAIN FATTY ACIDS; MANGO JUICES; TERPENOIDS; VOLATILE COMPOSITION; VOLATILES; YEAST STRAIN;

ACETIC ACID; ALDEHYDES; ESTERIFICATION; ESTERS; ETHERS; FERMENTATION; FLAVORS; KETONES; LIPIDS; PHENOLS; STRAIN; SULFUR COMPOUNDS; VALUE ENGINEERING; WINE;

YEAST;

SACCHAROMYCES CEREVISIAE; WILLIOPSIS; WILLIOPSIS SATURNUS VAR. MRAKII;

EID: 84863373027     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02912.x     Document Type: Article

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