Volatile flavour profile of reduced alcohol wines fermented with the non-conventional yeast species Metschnikowia pulcherrima and Saccharomyces uvarum

Food Chemistry

Volumn 209, Issue , 2016, Pages 57-64

  Varela, C ^a   Sengler, F ^a,b   Solomon, M ^a   Curtin, C ^a  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^b HOCHSCHULE GEISENHEIM UNIVERSITY   (Germany)

Author keywords

Flavour; Low alcohol; non Saccharomyces; Wine; Yeast

Indexed keywords

ETHANOL; FLAVORS; YEAST;

ALCOHOL CONCENTRATIONS; ETHYL ACETATES; NON-SACCHAROMYCES; SACCHAROMYCES; SENSORY ATTRIBUTES; SHIRAZ WINES; WINE AROMAS; YEAST SPECIES;

WINE;

ACETIC ACID DERIVATIVE; ACETIC ACID ETHYL ESTER; ALCOHOL; ALCOHOL DERIVATIVE; BUTYRIC ACID ETHYL ESTER; DECANOIC ACID DERIVATIVE; GLYCEROL; HEXANOIC ACID DERIVATIVE; OCTANOIC ACID; OCTANOIC ACID DERIVATIVE; SUCCINIC ACID DERIVATIVE; 2-PHENYLETHYL ACETATE; FLAVORING AGENT; PHENETHYL ALCOHOL;

AROMA; ARTICLE; CELL COUNT; CELL DENSITY; CHEMICAL COMPOSITION; COLONY FORMING UNIT; COMPARATIVE STUDY; CONTROLLED STUDY; FERMENTATION; FLAVOR; GRAPE MUST; INOCULATION; METSCHNIKOWIA; METSCHNIKOWIA PULCHERRIMA; NONHUMAN; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES UVARUM; SUGAR INTAKE; WINE; ANALOGS AND DERIVATIVES; ANALYSIS; BIOREACTOR; CHEMISTRY; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIOLOGY; SACCHAROMYCES; TASTE; VITIS; VOLATILIZATION;

ACETATES; BIOREACTORS; ETHANOL; FERMENTATION; FLAVORING AGENTS; METSCHNIKOWIA; PHENYLETHYL ALCOHOL; SACCHAROMYCES; TASTE; VITIS; VOLATILIZATION; WINE;

EID: 84964345327     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.04.024     Document Type: Article

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