Use of Schizosaccharomyces strains for wine fermentation-Effect on the wine composition and food safety

International Journal of Food Microbiology

Volumn 232, Issue , 2016, Pages 63-72

  Mylona, A E ^a   Del Fresno, J M ^a   Palomero, F ^a   Loira, I ^a   Banuelos M A ^a   Morata, A ^a   Calderon F ^a   Benito, S ^a   Suarez Lepe J A ^a  

^a UNIVERSIDAD POLITÉCNICA DE MADRID   (Spain)

Author keywords

Anthocyanins; Biogenic amines; Pyruvic acid; Saccharomyces cerevisiae; Schizosaccharomyces pombe; Volatile compounds

Indexed keywords

ANTHOCYANIN; BIOGENIC AMINE; VOLATILE AGENT; ACETALDEHYDE; ACETIC ACID; MALIC ACID; MALIC ACID DERIVATIVE; PYRUVIC ACID; VOLATILE ORGANIC COMPOUND;

ARTICLE; CONTROLLED STUDY; FERMENTATION; FOOD COMPOSITION; FOOD SAFETY; FUNGAL STRAIN; GRAPE MUST; NONHUMAN; SACCHAROMYCES CEREVISIAE; SCHIZOSACCHAROMYCES; SCHIZOSACCHAROMYCES POMBE; SENSORY ANALYSIS; WINE; ANALYSIS; METABOLISM; MICROBIOLOGY; VITIS;

ACETALDEHYDE; ACETIC ACID; ANTHOCYANINS; BIOGENIC AMINES; FERMENTATION; FOOD SAFETY; MALATES; PYRUVIC ACID; SACCHAROMYCES CEREVISIAE; SCHIZOSACCHAROMYCES; VITIS; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 84971468249     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2016.05.023     Document Type: Article

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