Impact of Australian Dekkera bruxellensis strains grown under oxygen-limited conditions on model wine composition and aroma

Food Microbiology

Volumn 36, Issue 2, 2013, Pages 241-247

  Curtin, Chris D ^a   Langhans, Geoffrey ^b   Henschke, Paul A ^a   Grbin, Paul R ^b  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^b UNIVERSITY OF ADELAIDE   (Australia)

Author keywords

Dekkera bruxellensis; Fermentation products; Volatile phenols; Wine

Indexed keywords

OXYGEN; VOLATILE ORGANIC COMPOUND;

ADULT; AGED; ARTICLE; AUSTRALIA; DEKKERA; DEKKERA BRUXELLENSIS; FEMALE; FERMENTATION; FERMENTATION PRODUCTS; GENETICS; GROWTH, DEVELOPMENT AND AGING; HUMAN; ISOLATION AND PURIFICATION; MALE; METABOLISM; MICROBIOLOGY; MIDDLE AGED; TASTE; VOLATILE PHENOLS; WINE; YOUNG ADULT;

DEKKERA BRUXELLENSIS; FERMENTATION PRODUCTS; VOLATILE PHENOLS; WINE;

ADULT; AGED; AUSTRALIA; DEKKERA; FEMALE; FERMENTATION; HUMANS; MALE; MIDDLE AGED; OXYGEN; TASTE; VOLATILE ORGANIC COMPOUNDS; WINE; YOUNG ADULT;

EID: 84880260764     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2013.06.008     Document Type: Article

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