Quality and composition of red wine fermented with Schizosaccharomyces pombe as sole fermentative yeast, and in mixed and sequential fermentations with Saccharomyces cerevisiae

Food Technology and Biotechnology

Volumn 52, Issue 3, 2014, Pages 376-382

  Benito, Santiago ^a   Palomero, Felipe ^a   Gálvez, Laura ^a   Morata, Antonio ^a   Calderón, Fernando ^a   Palmero, Daniel ^a   Suárez Lepe, José Antonio ^a  

^a UNIVERSIDAD POLITÉCNICA DE MADRID   (Spain)

Author keywords

Malic acid; Pyruvic acid; Saccharomyces cerevisiae; Schizosaccharomyces pombe; Urea

Indexed keywords

FERMENTATION; LACTIC ACID; METABOLISM; ORGANIC ACIDS; UREA;

ACETIC ACID CONCENTRATION; ALCOHOLIC FERMENTATION; INITIAL CONCENTRATION; LACTIC ACID BACTERIA; MALIC ACIDS; MALOLACTIC FERMENTATION; PYRUVIC ACID; SCHIZOSACCHAROMYCES POMBE;

YEAST;

EID: 84906736397     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: None     Document Type: Article

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