Yeast selection as a tool for reducing key oxidation notes in organic wines

Food Research International

Volumn 53, Issue 1, 2013, Pages 252-259

  Balboa Lagunero, Tania ^a   Arroyo, Teresa ^a   Cabellos, Juan M ^a   Aznar, Margarita ^a,b  

^a IMIDRA   (Spain)

^b UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Amino acids; Aroma; Organic wine; Oxidation; Saccharomyces cerevisiae

Indexed keywords

ACID PRECURSORS; AGEING PROCESS; ALCOHOLIC FERMENTATION; AROMA; PHENYLACETALDEHYDE; SACCHAROMYCES CEREVISIAE STRAINS; SENSORY ANALYSIS; YEAST SELECTIONS;

AMINO ACIDS; CHEMICAL ANALYSIS; FERMENTATION; FRUITS; OXIDATION; STRAIN; SULFUR DIOXIDE; WINE;

YEAST;

GLYCYRRHIZA; SACCHAROMYCES CEREVISIAE;

EID: 84878404558     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.04.006     Document Type: Article

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