Comparative metabolic footprinting of a large number of commercial wine yeast strains in Chardonnay fermentations

FEMS Yeast Research

Volumn 13, Issue 4, 2013, Pages 394-410

  Richter, Chandra L ^a   Dunn, Barbara ^b   Sherlock, Gavin ^b   Pugh, Tom ^a  

^a E and J Gallo Winery ^*  (United States)

^b STANFORD UNIVERSITY   (United States)

Author keywords

Alcoholic fermentation; Chardonnay; Metabolic footprint; Saccharomyces cerevisiae; Volatile aroma composition; Wine yeast

Indexed keywords

ACETALDEHYDE; ALCOHOL DERIVATIVE; ESTER DERIVATIVE; GLYCEROL; SULFUR DIOXIDE;

ACIDITY; ARTICLE; COMPARATIVE STUDY; FERMENTATION TECHNIQUE; FUNGAL STRAIN; GRAPE JUICE; METABOLIC FOOTPRINT; METABOLIC PARAMETERS; METABOLITE; MICROBIAL DIVERSITY; MICROBIAL KINETICS; NONHUMAN; PHENOTYPE; VOLATILIZATION; WINE; WINE INDUSTRY; YEAST;

FERMENTATION; GENETIC VARIATION; METABOLOME; WINE; YEASTS;

EID: 84877650987     PISSN: 15671356     EISSN: 15671364     Source Type: Journal    
DOI: 10.1111/1567-1364.12046     Document Type: Article

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