The nitrogen source impacts major volatile compounds released by Saccharomyces cerevisiae during alcoholic fermentation

International Journal of Food Microbiology

Volumn 160, Issue 2, 2012, Pages 87-93

  Barbosa, Catarina ^a   Mendes Faia, Arlete ^a   Mendes Ferreira, Ana ^a  

^a UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

Author keywords

Alcoholic fermentation; Aroma compounds; H2S; Methionine; Saccharomyces cerevisiae

Indexed keywords

AMINO ACID; AMMONIA; DIAMMONIUM PHOSPHATE; FLAVORING AGENT; METHIONINE; NITROGEN; PHOSPHATE; UNCLASSIFIED DRUG;

ARTICLE; CONCENTRATION (PARAMETERS); FERMENTATION; NONHUMAN; SACCHAROMYCES CEREVISIAE;

ANALYSIS OF VARIANCE; FERMENTATION; FRUIT; HYDROGEN SULFIDE; METHIONINE; NITROGEN; PHOSPHATES; PRINCIPAL COMPONENT ANALYSIS; SACCHAROMYCES CEREVISIAE; VITIS; VOLATILE ORGANIC COMPOUNDS; WINE;

SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 84869989522     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.10.003     Document Type: Article

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