Increase of fruity aroma during mixed T. delbrueckii/S. cerevisiae wine fermentation is linked to specific esters enhancement

International Journal of Food Microbiology

Volumn 207, Issue , 2015, Pages 40-48

  Renault, Philippe ^a,b   Coulon, Joana ^b   de Revel, Gilles ^a   Barbe, Jean Christophe ^a   Bely, Marina ^a  

^a UNIVERSITÉ DE BORDEAUX   (France)

^b Biolaffort   (France)

Author keywords

Esters; Fermentation; Mixed inoculation; Non Saccharomyces; Torulaspora delbrueckii; Wine

Indexed keywords

BUTYRIC ACID; CINNAMIC ACID DERIVATIVE; ESTER; ETHYL DIHYDROCINNAMATE; ETHYL ISOBUTANOATE; ETHYL PROPANOATE; ISOBUTYL ACETATE; ISOPENTYL ACETATE; PROPIONIC ACID DERIVATIVE; UNCLASSIFIED DRUG; 3-PHENYLPROPIONIC ACID; ACETIC ACID DERIVATIVE; PHENYLPROPIONIC ACID DERIVATIVE;

ALCOHOLIC FERMENTATION; AROMA; ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FERMENTATION; FUNGUS CULTURE; GRAPE MUST; INOCULATION; MIXED CELL CULTURE; NONHUMAN; SACCHAROMYCES CEREVISIAE; TORULASPORA DELBRUECKII; WINE; ANALYSIS; CHEMISTRY; METABOLISM; TORULASPORA;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; TORULASPORA DELBRUECKII;

ACETATES; ESTERS; FERMENTATION; PHENYLPROPIONATES; SACCHAROMYCES CEREVISIAE; TORULASPORA; WINE;

EID: 84930193517     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.04.037     Document Type: Article

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