Biotechnological potential of non-Saccharomyces yeasts isolated during spontaneous fermentations of Malvar (Vitis vinifera cv. L.)

European Food Research and Technology

Volumn 236, Issue 1, 2013, Pages 193-207

  Cordero Bueso, Gustavo ^a   Esteve Zarzoso, Braulio ^b   Cabellos, Juan Mariano ^a   Gil Díaz, Mar ^a   Arroyo, Teresa ^a  

^a Instituto Madrileño de Investigación Y Desarrollo Rural Agrario y Alimentario   (Spain)

^b UNIVERSITAT ROVIRA I VIRGILI   (Spain)

Author keywords

Glucosidase; Malvar wine; Polygalacturonase; Volatile compounds; Yeast identification

Indexed keywords

AGAR PLATES; COMPREHENSIVE ANALYSIS; ETHYL ACETATES; EXTRACELLULAR ACTIVITY; EXTRACELLULAR ENZYMES; FERMENTATIVE PROCESS; GLUCOSIDASE; GRAPE VARIETY; HIGH VARIABILITY; NON-SACCHAROMYCES; NON-SACCHAROMYCES YEASTS; ORGANOLEPTIC CHARACTERISTICS; PECTINASES; POLYGALACTURONASE; SELECTION CRITERIA; SPONTANEOUS FERMENTATION; STARTER CULTURES; TORULASPORA DELBRUECKII; VITIS VINIFERA; VOLATILE ACIDITY; VOLATILE COMPOUNDS; WINE MAKING; YEAST STRAIN;

FERMENTATION; FRUITS; STRAIN; VOLATILE ORGANIC COMPOUNDS; WINE;

YEAST;

CANDIDA; HANSENIASPORA; HANSENIASPORA GUILLIERMONDII; PICHIA; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; TORULASPORA; TORULASPORA DELBRUECKII; VITACEAE; VITIS VINIFERA;

EID: 84871919595     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1874-9     Document Type: Article

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