Production of white wine by saccharomyces cerevisiae immobilized on grape pomace

Journal of the Institute of Brewing

Volumn 118, Issue 2, 2012, Pages 163-173

  Genisheva, Zlatina ^a   Macedo, Susana ^a   Mussatto, Solange I ^a   Teixeira, José A ^a   Oliveira, José M ^a  

^a UNIVERSITY OF MINHO   (Portugal)

Author keywords

Alcoholic fermentation; Grape pomace; Immobilized yeasts; Wine making

Indexed keywords

CELL IMMOBILIZATION; CELLS; ETHANOL; FERMENTATION; GAS CHROMATOGRAPHY; SENSORY ANALYSIS; VOLATILE ORGANIC COMPOUNDS; YEAST;

ALCOHOLIC FERMENTATION; EFFICIENT PROCESS; GRAPE POMACE; IMMOBILIZED YEASTS; SACCHAROMYCES CEREVISIAE CELLS; SENSORY PROPERTIES; VOLATILE COMPOUNDS; WINE MAKING;

WINE;

EID: 84870911582     PISSN: 00469750     EISSN: 20500416     Source Type: Journal    
DOI: 10.1002/jib.29     Document Type: Article

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