Impact of using new commercial glutathione enriched inactive dry yeast oenological preparations on the aroma and sensory properties of wines

International Journal of Food Properties

Volumn 17, Issue 5, 2014, Pages 987-1001

  Andujar Ortiz I ^a   Chaya, C ^b   Martin Alvarez P J ^a   Moreno Arribas, M V ^a   Pozo Bayon M A ^a  

^a UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

^b UNIVERSIDAD POLITÉCNICA DE MADRID   (Spain)

Author keywords

Aroma; Glutathione; Inactive dry yeast preparations; Sensory analysis; Wine

Indexed keywords

ANTIOXIDANT EFFECT; AROMA; DESCRIPTIVE SENSORY ANALYSIS; GLUTATHIONES; INACTIVE DRY YEAST PREPARATIONS; SENSORY ANALYSIS; SENSORY PROPERTIES; VOLATILE COMPOUNDS;

BYPRODUCTS; FRUITS; ODORS; PEPTIDES; VOLATILE ORGANIC COMPOUNDS; WINE;

YEAST;

EID: 84892490100     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2012.685682     Document Type: Article

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