Aroma profile of montepulciano d'abruzzo wine fermented by single and co-culture starters of autochthonous Saccharomyces and non-Saccharomyces yeasts

Frontiers in Microbiology

Volumn 7, Issue APR, 2016, Pages

  Tofalo, Rosanna ^a   Patrignani, Francesca ^b   Lanciotti, Rosalba ^b   Perpetuini, Giorgia ^a   Schirone, Maria ^a   Di Gianvito, Paola ^a   Pizzoni, Daniel ^a   Arfelli, Giuseppe ^a   Suzzi, Giovanna ^a  

^a UNIVERSITY OF TERAMO   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Aroma compounds; Autochthonous yeast strains; Montepulciano d'Abruzzo wine; Non Saccharomyces; Saccharomyces cerevisiae

Indexed keywords

BIOGENIC AMINE; FLAVORING AGENT; MICROSATELLITE DNA; VOLATILE AGENT;

AROMA; ARTICLE; CELL COUNT; CHEMICAL COMPOSITION; COCULTURE; DNA FINGERPRINTING; FERMENTATION; FUNGUS ISOLATION; HANSENIASPORA UVARUM; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INFRARED SPECTROSCOPY; MASS FRAGMENTOGRAPHY; NONHUMAN; POLYMERASE CHAIN REACTION; RED WINE; SACCHAROMYCES CEREVISIAE; SENSORY ANALYSIS; STARMERELLA BACILLARIS; YEAST;

EID: 84966430954     PISSN: None     EISSN: 1664302X     Source Type: Journal    
DOI: 10.3389/fmicb.2016.00610     Document Type: Article

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