Production of spirits from dry apple pomace and selected yeasts

Food and Bioproducts Processing

Volumn 91, Issue 4, 2013, Pages 623-631

  Rodríguez Madrera, Roberto ^a   Pando Bedriñana, Rosa ^a   García Hevia, Ana ^a   Arce, Marcos Bueno ^a   Suárez Valles, Belén ^a  

^a Servicio Regional de Investigación y Desarrollo Agroalimentario de Asturias   (Spain)

Author keywords

Apple pomace; Distillation; Fermentation; Selected yeasts; Spirits; Volatile compounds

Indexed keywords

APPLE POMACE; AROMATIC COMPOSITION; COMMERCIAL ENZYMES; PECTIN METHYLESTERASE; SENSORY ANALYSIS; SPIRITS; VOLATILE COMPOUNDS; YEAST SPECIES;

CHEMICAL ANALYSIS; DISTILLATION; ENZYMES; FERMENTATION; FRUITS; METHANOL; VOLATILE ORGANIC COMPOUNDS;

YEAST;

HANSENIASPORA; HANSENIASPORA UVARUM; MALUS X DOMESTICA; SACCHAROMYCES CEREVISIAE;

EID: 84888643533     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2013.04.005     Document Type: Article

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