Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains

Food Chemistry

Volumn 190, Issue , 2016, Pages 848-855

  Berenguer, María ^a   Vegara, Salud ^a   Barrajón, Enrique ^a   Saura, Domingo ^a   Valero, Manuel ^a   Martí, Nuria ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Alcoholic beverage; Anthocyanins; Fermentation; Fruit wines; Wine yeast

Indexed keywords

BEVERAGES; ETHANOL; FERMENTATION; GLYCEROL; LACTIC ACID; WINE; YEAST;

ALCOHOLIC BEVERAGES; ALCOHOLIC FERMENTATION; FRUIT WINES; MALOLACTIC FERMENTATION; PHYSICO-CHEMICAL CHARACTERIZATION; SACCHAROMYCES CEREVISIAE YEAST; TOTAL ANTHOCYANIN CONTENTS; WINE YEAST;

ANTHOCYANINS;

ALCOHOL; ANTHOCYANIN; CITRIC ACID; FRUCTOSE; GLUCOSE; GLYCEROL; LACTIC ACID; MALIC ACID;

ACIDITY; ARTICLE; DEGRADATION KINETICS; DENSITY; FERMENTATION; NONHUMAN; PH; PHYSICAL CHEMISTRY; POMEGRANATE; POMEGRANATE JUICE; SACCHAROMYCES CEREVISIAE; SUGAR INTAKE; TITRIMETRY; WINE; ANALYSIS; BEVERAGE; CHEMISTRY; LYTHRACEAE;

LYTHRACEAE; SACCHAROMYCES CEREVISIAE;

ANTHOCYANINS; BEVERAGES; ETHANOL; FERMENTATION; PUNICACEAE; SACCHAROMYCES CEREVISIAE; WINE;

EID: 84934992797     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.06.027     Document Type: Article

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