Evaluation of Zygosaccharomyces bailii BCV 08 as a co-starter in wine fermentation for the improvement of ethyl esters production

Microbiological Research

Volumn 173, Issue , 2015, Pages 59-65

  Garavaglia, Juliano ^a   Schneider, Rosana de Cassia de Souza ^b   Camargo Mendes, Sandra Denise ^c   Welke, Juliane Elisa ^d   Zini, Cláudia Alcaraz ^d   Caramão, Elina Bastos ^d   Valente, Patrícia ^d  

^a UNIVERSIDADE FEDERAL DE CIÊNCIAS DA SAÚDE DE PORTO ALEGRE   (Brazil)

^b UNIVERSITY OF SANTA CRUZ DO SUL   (Brazil)

^c Agricultural Research and Rural Extension Institute of Santa Catarina   (Brazil)

^d FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

Author keywords

Ethyl esters; Grape must fermentation; Mixed cultures; Wine flavor; Zygosaccharomyces bailii

Indexed keywords

ESTERS; FERMENTATION; YEAST;

DIFFERENT PROPORTIONS; ETHYL ESTERS; MIXED CULTURES; RED WINE; S.CEREVISIAE; WHITE WINES; WINE FERMENTATION; ZYGOSACCHAROMYCES BAILII;

WINE;

BIOREACTOR; ESTER; FERMENTATION; FOOD PROCESSING; YEAST;

BRAZIL;

BOVINE CORONAVIRUS; SACCHAROMYCES CEREVISIAE; VITACEAE; ZYGOSACCHAROMYCES BAILII;

EID: 84930041971     PISSN: 09445013     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.micres.2015.02.002     Document Type: Article

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