Use of non-Saccharomyces yeast strains coupled with ultrasound treatment as a novel technique to accelerate ageing on lees of red wines and its repercussion in sensorial parameters

LWT

Volumn 64, Issue 2, 2015, Pages 1255e1262-1262

  Kulkarni, Priyanka ^a   Loira, Iris ^a   Morata, Antonio ^a   Tesfaye, Wendu ^a   González, M Carmen ^a   Suárez Lepe, Jose Antonio ^a  

^a UNIVERSIDAD POLITÉCNICA DE MADRID   (Spain)

Author keywords

Anthocyanins; Dekkera bruxellensis; Polysaccharides; Saccharomycodes ludwigii; Schizosaccharomyces pombe

Indexed keywords

ANTHOCYANINS; POLYSACCHARIDES; WINE;

DEKKERA BRUXELLENSIS; NON-SACCHAROMYCES; NON-SACCHAROMYCES YEASTS; ORGANOLEPTIC PROPERTIES; SACCHAROMYCODES LUDWIGII; SCHIZOSACCHAROMYCES POMBE; SENSORIAL QUALITIES; ULTRASOUND TREATMENTS;

ULTRASONIC APPLICATIONS;

EID: 84944342501     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.07.046     Document Type: Article

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