Selection of Glycolytically Inefficient Yeasts for Reducing the Alcohol Content of Wines from Hot Regions

Food and Bioprocess Technology

Volumn 5, Issue 7, 2012, Pages 2787-2796

  Loira, Iris ^a   Morata, Antonio ^a   González, Carmen ^a   Suárez Lepe, José Antonio ^a  

^a UNIVERSIDAD POLITÉCNICA DE MADRID   (Spain)

Author keywords

Oenology of hot regions; Reduction of alcohol content; Saccharomyces cerevisiae

Indexed keywords

ETHANOL; FERMENTATION; METABOLITES; VOLATILE ORGANIC COMPOUNDS; WINE;

FERMENTATION TEMPERATURE; FLAME IONISATION DETECTOR; GLYCOLYTIC METABOLITES; NON-VOLATILE COMPOUNDS; OENOLOGY OF HOT REGIONS; REDUCTION OF ALCOHOL CONTENTS; SECONDARY METABOLITES; SENSORIAL PROPERTIES;

YEAST;

GLYCERINE; SACCHAROMYCES CEREVISIAE;

EID: 84867498592     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0604-9     Document Type: Article

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