Impact of yeast starter formulations on the production of volatile compounds during wine fermentation

Yeast

Volumn 32, Issue 1, 2015, Pages 245-256

  Romano, Patrizia ^a   Pietrafesa, Rocchina ^a   Romaniello, Rossana ^a   Zambuto, Marianna ^a   Calabretti, Antonella ^b   Capece, Angela ^a  

^a UNIVERSITY OF BASILICATA   (Italy)

^b UNIVERSITY OF TRIESTE   (Italy)

Author keywords

Drying tolerance; Saccharomyces cerevisiae; Spray drying; Starter formulation; Volatile compounds

Indexed keywords

2 OCTANOL; 2 PROPANOL; 2,3 BUTANEDIOL; ACETALDEHYDE; ACETIC ACID; ACETIC ACID DERIVATIVE; ACETIC ACID ETHYL ESTER; ALCOHOL DERIVATIVE; ALDEHYDE DERIVATIVE; BENZYL ALCOHOL; BUTANOL; BUTYRIC ACID ETHYL ESTER; DECANOL; ESTER; HEXANOL; ISOBUTANOL; ISOPENTYL ACETATE; ISOPENTYL ALCOHOL; KETONE DERIVATIVE; LAURYL ALCOHOL; MYRISTYL ALCOHOL; NONANOL; PENTANOL; PHENETHYL ALCOHOL; PROPANOL; TERPENE; TERPENE DERIVATIVE; VOLATILE AGENT; VOLATILE FATTY ACID; VOLATILE ORGANIC COMPOUND;

ARTICLE; BIODIVERSITY; CELL SURVIVAL; FERMENTATION; FOOD QUALITY; IMMOBILIZED CELL; MILK; NONHUMAN; PRIORITY JOURNAL; SACCHAROMYCES CEREVISIAE; SPRAY DRYING; VIRUS STRAIN; WINE; ANALYSIS; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIOLOGY;

SACCHAROMYCES CEREVISIAE;

FERMENTATION; INDUSTRIAL MICROBIOLOGY; SACCHAROMYCES CEREVISIAE; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 84922634572     PISSN: 0749503X     EISSN: 10970061     Source Type: Journal    
DOI: 10.1002/yea.3034     Document Type: Article

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