Sequential inoculation versus co-inoculation in Cabernet Franc wine fermentation

Food Science and Technology International

Volumn 21, Issue 3, 2015, Pages 203-212

  Cañas, Pedro Miguel Izquierdo ^a,b   Romero, Esteban García ^a   Pérez Martín, Fátima ^c   Seseña, Susana ^c   Palop, María Llanos ^c  

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

^b Instituto de Recursos Humanos Para la Ciencia y la Tecnología INCRECYT FEDER Fundación Parque Científico y Tecnológico de Albacete   (Spain)

^c UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

co inoculation; Malolactic fermentation; red wine; sequential inoculation; volatile compounds

Indexed keywords

BACTERIA; FERMENTATION; SENSORY ANALYSIS; VOLATILE ORGANIC COMPOUNDS; WINE; YEAST;

ALCOHOLIC FERMENTATION; LACTIC ACID BACTERIA; MALOLACTIC FERMENTATION; RED WINE; SENSORY CHARACTERISTICS; SEQUENTIAL INOCULATION; VOLATILE COMPOUNDS; WINE FERMENTATION;

LACTIC ACID;

OENOCOCCUS OENI;

LACTIC ACID; MALIC ACID; MALIC ACID DERIVATIVE; VOLATILE ORGANIC COMPOUND;

ANALYSIS; FERMENTATION; FOOD ANALYSIS; FOOD CONTROL; LACTOBACILLACEAE; METABOLISM; MICROBIOLOGY; MULTIVARIATE ANALYSIS; OENOCOCCUS; SACCHAROMYCES CEREVISIAE; TASTE; WINE;

FERMENTATION; FOOD ANALYSIS; FOOD MICROBIOLOGY; LACTIC ACID; LACTOBACILLACEAE; MALATES; MULTIVARIATE ANALYSIS; OENOCOCCUS; SACCHAROMYCES CEREVISIAE; TASTE; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 84924861499     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013214524585     Document Type: Article

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