Effects of Pure and Mixed-Cultures of Saccharomyces cerevisiae and Williopsis saturnus on the Volatile Profiles of Grape Wine

Food Biotechnology

Volumn 26, Issue 4, 2012, Pages 307-325

  Lee, Pin Rou ^a   Saputra, Anthony ^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; Saccharomyces; volatile; Williopsis; wine

Indexed keywords

1-HEXANOL; EARLY GROWTH; GRAPE JUICE; GRAPE WINE; NON-SACCHAROMYCES YEASTS; S.CEREVISIAE; SACCHAROMYCES; VOLATILE; VOLATILE PROFILE; WILLIOPSIS;

FERMENTATION; FRUIT JUICES; FRUITS; WINE;

YEAST;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; VITACEAE; WILLIOPSIS; WILLIOPSIS SATURNUS;

EID: 84868537865     PISSN: 08905436     EISSN: 15324249     Source Type: Journal    
DOI: 10.1080/08905436.2012.723606     Document Type: Article

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