Sweet Wine Production by Two Osmotolerant Saccharomyces cerevisiae Strains

Journal of Food Science

Volumn 78, Issue 6, 2013, Pages

  García Martínez, Teresa ^a   De Lerma, Nieves López ^a   Moreno, Juan ^a   Peinado, Rafael A ^a   Millán, M Carmen ^a   Mauricio, Juan C ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Amino acids; Immobilized yeast cells; Penicillium chrysogenum; Sweet wine; Volatile compounds

Indexed keywords

ACETALDEHYDE; ACETOIN; ALCOHOL DERIVATIVE; AMINO ACID; AMMONIUM DERIVATIVE; BUTANEDIOL; CARBOHYDRATE; GLYCEROL; UREA;

ARTICLE; CHEMISTRY; FERMENTATION; FOOD CONTROL; FOOD HANDLING; IMMOBILIZED CELL; METABOLISM; ODOR; PENICILLIUM CHRYSOGENUM; SACCHAROMYCES CEREVISIAE; TASTE; VITIS; WINE;

ACETALDEHYDE; ACETOIN; ALCOHOLS; AMINO ACIDS; AMMONIUM COMPOUNDS; BUTYLENE GLYCOLS; CARBOHYDRATES; CELLS, IMMOBILIZED; FERMENTATION; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; GLYCEROL; ODORS; PENICILLIUM CHRYSOGENUM; SACCHAROMYCES CEREVISIAE; TASTE; UREA; VITIS; WINE;

PENICILLIUM CHRYSOGENUM; SACCHAROMYCES CEREVISIAE;

EID: 84879286650     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12124     Document Type: Article

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