Quality and composition of airén wines fermented by sequential inoculation of lachancea thermotolerans and saccharomyces cerevisiae

Food Technology and Biotechnology

Volumn 54, Issue 2, 2016, Pages 135-144

  Benito, Ángel ^a   Calderón, Fernando ^a   Palomero, Felipe ^a   Benito, Santiago ^a  

^a UNIVERSIDAD POLITÉCNICA DE MADRID   (Spain)

Author keywords

Air n wine; Amino acids; Biogenic amines; Combined fermentation; Ethanol; Glycerol; L lactic acid; Lachancea thermotolerans; Pyruvic acid; Saccharomyces cerevisiae

Indexed keywords

ACIDIFICATION; AMINES; AMINO ACIDS; ETHANOL; FERMENTATION; GLYCEROL; GROWTH KINETICS; LACTIC ACID; POPULATION STATISTICS; VOLATILE ORGANIC COMPOUNDS; WINE;

BIOGENIC AMINES; COMBINED FERMENTATIONS; L -LACTIC ACIDS; PYRUVIC ACID; THERMOTOLERANS;

YEAST;

EID: 84988954535     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: 10.17113/ftb.54.02.16.4220     Document Type: Article

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