Influence of sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae in the quality of red wines

European Food Research and Technology

Volumn 239, Issue 2, 2014, Pages 279-286

  Izquierdo Cañas, Pedro M ^a,b   García Romero, Esteban ^a   Heras Manso, José M ^c   Fernández González, Mónica ^b,d  

^a Inst de la Vid y el Vino de Castilla La Mancha (IVICAM)   (Spain)

^b Parque Cientifico y Tecnologico de Albacete   (Spain)

^c LALLEMAND SAS   (France)

^d UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Alcoholic fermentation; Saccharomyces cerevisiae; Sequential inoculation; Wickerhamomyces anomalus; Wine

Indexed keywords

FERMENTATION; LACTIC ACID; WINE;

ALCOHOLIC FERMENTATION; NON-SACCHAROMYCES YEASTS; QUALITY ENHANCEMENT; SECONDARY METABOLITE PRODUCTION; SEQUENTIAL INOCULATION; VOLATILE ACIDITY; WICKERHAMOMYCES ANOMALUS; WINE FERMENTATION;

YEAST;

PICHIA ANOMALA; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 84904393137     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-014-2220-1     Document Type: Article

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