Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae

Yeast

Volumn 32, Issue 1, 2015, Pages 271-279

  Djordjević, Radovan ^a   Gibson, Brian ^b   Sandell, Mari ^c   de Billerbeck, Gustavo M ^d,e,f   Bugarski, Branko ^a   leskošek Čukalović, Ida ^a   Vunduk, Jovana ^a   Nikićević, Ninoslav ^a   Nedović, Viktor ^a  

^a UNIVERSITY OF BELGRADE   (Serbia)

^b VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^c UNIVERSITY OF TURKU   (Finland)

^d INSA   (France)

^e UMR792 INGÉNIERIE DES SYSTÈMES BIOLOGIQUES ET DES PROCÉDÉS   (France)

^f CNRS   (France)

Author keywords

Aroma, flavour; Fermentation; GC FID; Immobilization; Raspberry wine; Saccharomyces cerevisiae; Sensory evaluation

Indexed keywords

ACETIC ACID; ACETIC ACID ETHYL ESTER; ALCOHOL; CARBOHYDRATE; FLAVORING AGENT; GLYCEROL;

ALCOHOL PRODUCTION; ARTICLE; BACTERIAL KINETICS; FERMENTATION; FUNGAL STRAIN; IMMOBILIZED CELL; NONHUMAN; PRIORITY JOURNAL; RASPBERRY; SACCHAROMYCES CEREVISIAE; SENSORY EVALUATION; WINE; YEAST CELL; ANALYSIS; CHEMISTRY; COMPARATIVE STUDY; HUMAN; METABOLISM; MICROBIOLOGY; RUBUS; TASTE;

RUBUS GLAUCUS; SACCHAROMYCES CEREVISIAE;

ACETIC ACID; CELLS, IMMOBILIZED; ETHANOL; FERMENTATION; HUMANS; RUBUS; SACCHAROMYCES CEREVISIAE; TASTE; WINE;

EID: 84922700238     PISSN: 0749503X     EISSN: 10970061     Source Type: Journal    
DOI: 10.1002/yea.3060     Document Type: Article

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