Impact of mixed S. cerevisiae strains on the production of volatiles and estimated sensory profiles of Chardonnay wines

Food Research International

Volumn 48, Issue 2, 2012, Pages 725-735

  Saberi, S ^a   Cliff, M A ^b   van Vuuren, H J J ^a  

^a UNIVERSITY OF BRITISH COLUMBIA   (Canada)

^b SUMMERLAND RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Fermentation; Novel yeast strains; Odor active values; S. cerevisiae; Volatile compounds; Wine

Indexed keywords

ACTIVE DRY YEASTS; ETHYL ESTERS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HIGHER ALCOHOLS; HUMAN PERCEPTION; INDUSTRIAL STRAIN; INDUSTRIAL YEAST; MIXED CULTURES; NAIL POLISH; S.CEREVISIAE; SACCHAROMYCES CEREVISIAE STRAINS; SENSORY PROFILES; SENSORY THRESHOLDS; VOLATILE COMPOUNDS; WINE FERMENTATION; WINE INDUSTRY; YEAST STRAIN;

ACETALDEHYDE; ACETIC ACID; ESTERIFICATION; ESTERS; FERMENTATION; FRUITS; GAS CHROMATOGRAPHY; INDUSTRY; PRINCIPAL COMPONENT ANALYSIS; RADAR; VOLATILE FATTY ACIDS; WINE; YEAST;

VOLATILE ORGANIC COMPOUNDS;

FRAGARIA X ANANASSA; MALUS X DOMESTICA; PYRUS; SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 84863739093     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.06.012     Document Type: Article

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