Use of non-conventional yeast improves the wine aroma profile of Ribolla Gialla

Journal of Industrial Microbiology and Biotechnology

Volumn 42, Issue 7, 2015, Pages 997-1010

  Dashko, Sofia ^a,b   Zhou, Nerve ^b   Tinta, Tinkara ^c   Sivilotti, Paolo ^a   Lemut, Melita Sternad ^a   Trost, Kajetan ^a,d   Gamero, Amparo ^e   Boekhout, Teun ^f   Butinar, Lorena ^a   Vrhovsek, Urska ^d   Piskur, Jure ^a,b  

^a UNIVERSITY OF NOVA GORICA   (Slovenia)

^b LUND UNIVERSITY   (Sweden)

^c NATIONAL INSTITUTE OF BIOLOGY   (Slovenia)

^d RESEARCH AND INNOVATION CENTRE   (Italy)

^e NIZO FOOD RESEARCH   (Netherlands)

^f CBS KNAW FUNGAL BIODIVERSITY CENTRE   (Netherlands)

Author keywords

Alcoholic fermentation; Carbon metabolism; Non conventional yeasts; Organoleptic properties

Indexed keywords

ALCOHOL PRODUCTION; AROMA; ARTICLE; BIOCOMPATIBILITY; CONTROLLED STUDY; DEKKERA; DEKKERA ANOMALA; DEKKERA BRUXELLENSIS; FERMENTATION; FUNGAL STRAIN; GRAPE JUICE; KAZACHSTANIA; KAZACHSTANIA GAMOSPORA; NONHUMAN; ORGANOLEPTIC PROPERTY; SACCHAROMYCES CEREVISIAE; SUGAR INTAKE; TORULASPORA; TORULASPORA MICROELLIPSOIDES; WINE; YEAST; ZYGOSACCHAROMYCES; ZYGOSACCHAROMYCES KOMBUCHAENSIS; CHEMISTRY; METABOLISM; PHYSIOLOGY; VITIS;

DEKKERA ANOMALA; DEKKERA BRUXELLENSIS; KAZACHSTANIA; SACCHAROMYCES CEREVISIAE; TORULASPORA; VITACEAE; ZYGOSACCHAROMYCES KOMBUCHAENSIS;

ALCOHOL; VOLATILE ORGANIC COMPOUND;

DEKKERA; ETHANOL; FERMENTATION; SACCHAROMYCES CEREVISIAE; VITIS; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 84930867781     PISSN: 13675435     EISSN: 14765535     Source Type: Journal    
DOI: 10.1007/s10295-015-1620-y     Document Type: Article

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