Physiological features of Schizosaccharomyces pombe of interest in making of white wines

European Food Research and Technology

Volumn 236, Issue 1, 2013, Pages 29-36

  Benito, S ^a   Palomero, F ^a   Morata, A ^a   Calderon F ^a   Palmero, D ^a   Suarez Lepe J A ^a  

^a UNIVERSIDAD POLITÉCNICA DE MADRID   (Spain)

Author keywords

Ethanol; Malic acid; Mixed sequential fermentations; Pyruvic acid; Saccharomyces cerevisiae; Schizosaccharomyces pombe; Urea; White wine

Indexed keywords

ALCOHOL LEVELS; CEREVISIAE; MALIC ACIDS; PHYSIOLOGICAL FEATURES; PYRUVIC ACID; RELATIVE DENSITY; SACCHAROMYCES; SCHIZOSACCHAROMYCES POMBE; SENSORIAL PROPERTIES; WHITE WINES; WORK STUDY;

ETHANOL; METABOLISM; ORGANIC ACIDS; PHYSIOLOGY; UREA; YEAST;

FERMENTATION;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SCHIZOSACCHAROMYCES; SCHIZOSACCHAROMYCES POMBE;

EID: 84871910153     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1836-2     Document Type: Article

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