Spontaneous must fermentation: Identification and biotechnological properties of wine yeasts

LWT

Volumn 50, Issue 2, 2013, Pages 371-377

  Ortiz, Maria Jesus ^a   Barrajón, Nuria ^a   Baffi, Milla Alves ^b   Arévalo Villena, Maria ^a   Briones, Ana ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

^b FEDERAL UNIVERSITY OF UBERLÂNDIA   (Brazil)

Author keywords

Alcoholic fermentation; Enological characteristics; Enzymatic activities; Saccharomyces cerevisiae; Starter selection

Indexed keywords

CHEMICAL ANALYSIS; FERMENTATION; SENSORY ANALYSIS; WINE;

ALCOHOLIC FERMENTATION; DIFFERENT STAGES; ECOLOGICAL ENVIRONMENTS; ENOLOGICAL CHARACTERISTICS; ENZYMATIC ACTIVITIES; NITROGEN REQUIREMENTS; SELECTED STRAINS; STARTER SELECTION;

YEAST;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 84867846296     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.09.019     Document Type: Article

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