Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality

Food Research International

Volumn 76, Issue , 2015, Pages 325-333

  Loira, Iris ^a   Morata, Antonio ^a   Comuzzo, Piergiorgio ^b   Callejo, María Jesús ^a   González, Carmen ^a   Calderón, Fernando ^a   Suárez Lepe, José Antonio ^a  

^a UNIVERSIDAD POLITÉCNICA DE MADRID   (Spain)

^b UNIVERSITY OF UDINE   (Italy)

Author keywords

Mixed sequential fermentations; Red wine; Schizosaccharomyces pombe; Sensory quality; Torulaspora delbrueckii

Indexed keywords

ANTHOCYANINS; AROMATIC COMPOUNDS; ORGANIC ACIDS; VOLATILE ORGANIC COMPOUNDS; WINE; YEAST;

AROMATIC PROFILES; INTRASPECIFIC VARIABILITY; NON-SACCHAROMYCES YEASTS; RED WINE; SCHIZOSACCHAROMYCES POMBE; SENSORY QUALITIES; TORULASPORA DELBRUECKII; VOLATILE COMPOUNDS;

FERMENTATION;

EID: 84952883030     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.06.030     Document Type: Article

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