Prediction of the production kinetics of the main fermentative aromas in winemaking fermentations

Biochemical Engineering Journal

Volumn 103, Issue , 2015, Pages 211-218

  Mouret, J R ^a   Farines, V ^a,b   Sablayrolles, J M ^a   Trelea, I C ^c  

^a SPO   (France)

^b UNIV MONTPELLIER   (France)

^c Université Paris Saclay   (France)

Author keywords

Aroma compounds; Bioprocess monitoring; Dynamic modelling; Fermentation; Wine; Yeast

Indexed keywords

DYNAMIC MODELS; FERMENTATION; KINETICS; NITROGEN; VOLATILE ORGANIC COMPOUNDS; WINE; YEAST;

ALCOHOLIC FERMENTATION; AROMA COMPOUNDS; BIOPROCESS MONITORING; INNOVATIVE STRATEGIES; NITROGEN CONTENT; PRODUCTION KINETICS; SYNTHESIS KINETICS; VOLATILE COMPOUNDS;

ODORS;

ETHYL HEXANOATE; ETHYL OCTANOATE; FLAVORING AGENT; ISOBUTANOL; ISOPENTYL ACETATE; ISOPENTYL ALCOHOL; NITROGEN; UNCLASSIFIED DRUG; VOLATILE AGENT;

AROMA; ARTICLE; BIOPROCESS; FERMENTATION; LINEAR REGRESSION ANALYSIS; NONHUMAN; ONLINE MONITORING; PRIORITY JOURNAL; SYNTHESIS; TEMPERATURE; VALIDITY; WINE; YEAST;

EID: 84939426437     PISSN: 1369703X     EISSN: 1873295X     Source Type: Journal    
DOI: 10.1016/j.bej.2015.07.017     Document Type: Article

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