Impact of volatile phenols and their precursors on wine quality and control measures of Brettanomyces/Dekkera yeasts

European Food Research and Technology

Volumn 237, Issue 5, 2013, Pages 655-671

  Kheir, Joyce ^a,b,c   Salameh, Dominique ^c   Strehaiano, Pierre ^a,b   Brandam, Cédric ^a,b   Lteif, Roger ^c  

^a UNIVERSITÉ PAUL SABATIER   (France)

^b LABORATOIRE DE GÉNIE CHIMIQUE   (France)

^c SAINT JOSEPH UNIVERSITY   (Lebanon)

Author keywords

4 Ethylphenol; Bioconversion; Brettanomyces Dekkera; p Coumaric acid; Wine

Indexed keywords

BIOCONVERSION; PHENOLS; WINE; YEAST;

4-ETHYLPHENOL; BRETTANOMYCES/DEKKERA; HYDROXYCINNAMIC ACIDS; LITERATURE REVIEWS; ORGANOLEPTIC CHARACTERISTICS; P-COUMARIC ACID; SENSORY THRESHOLDS; VOLATILE PHENOLS;

QUALITY CONTROL;

BRETTANOMYCES;

EID: 84899410200     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-013-2036-4     Document Type: Review

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