Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation

Applied Microbiology and Biotechnology

Volumn 99, Issue 5, 2015, Pages 2291-2304

  Rollero, Stéphanie ^a,b   Bloem, Audrey ^a,c   Camarasa, Carole ^a   Sanchez, Isabelle ^a   Ortiz Julien, Anne ^b   Sablayrolles, Jean Marie ^a   Dequin, Sylvie ^a   Mouret, Jean Roch ^a  

^a SPO   (France)

^b LALLEMAND SAS   (France)

^c UNIV MONTPELLIER   (France)

Author keywords

Box Behnken design; Fermentative aromas; Nitrogen; Phytosterols; Temperature; Wine fermentation

Indexed keywords

ESTERIFICATION; ESTERS; FERMENTATION; LIQUIDS; NITROGEN; ODORS; TEMPERATURE; VOLATILE ORGANIC COMPOUNDS; WINE; YEAST;

ENVIRONMENTAL CONDITIONS; ENVIRONMENTAL PARAMETER; EXPERIMENTAL EVOLUTION; FERMENTATION TEMPERATURE; FERMENTATIVE AROMAS; PHYTOSTEROLS; RESPONSE SURFACE MODELING; WINE FERMENTATION;

FATTY ACIDS;

ACETIC ACID DERIVATIVE; ALANINE; ARGININE; ASPARTIC ACID; CYSTEINE; GLUTAMIC ACID; GLUTAMINE; GLYCINE; HISTIDINE; ISOBUTANOL; ISOLEUCINE; ISOPENTYL ACETATE; ISOPENTYL ALCOHOL; LEUCINE; LYSINE; METHIONINE; NITROGEN; PHENYLALANINE; PROLINE; SERINE; THREONINE; TRYPTOPHAN; TYROSINE; VALINE; VOLATILE AGENT; PHYTOSTEROL; VOLATILE ORGANIC COMPOUND;

AROMA; ARTICLE; FERMENTATION; GAS; LIQUID; MASS FRAGMENTOGRAPHY; NUTRIENT; SACCHAROMYCES CEREVISIAE; TEMPERATURE; WINE; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIOLOGY; RADIATION RESPONSE;

FERMENTATION; NITROGEN; PHYTOSTEROLS; SACCHAROMYCES CEREVISIAE; TEMPERATURE; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 84925513829     PISSN: 01757598     EISSN: 14320614     Source Type: Journal    
DOI: 10.1007/s00253-014-6210-9     Document Type: Article

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