Improved cider fermentation performance and quality with newly generated Saccharomyces cerevisiae × Saccharomyces eubayanus hybrids

Journal of Industrial Microbiology and Biotechnology

Volumn 44, Issue 8, 2017, Pages 1203-1213

  Magalhães, Frederico ^a,b   Krogerus, Kristoffer ^a,b   Vidgren, Virve ^a   Sandell, Mari ^c   Gibson, Brian ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^b AALTO UNIVERSITY   (Finland)

^c UNIVERSITY OF TURKU   (Finland)

Author keywords

Cider; Cryotolerance; Hybridization; Saccharomyces eubayanus

Indexed keywords

AROMA; CIDER; CONSUMER; FERMENTATION; FLAVOR; HUMAN; INTERSPECIFIC HYBRIDIZATION; LOW TEMPERATURE; NONHUMAN; PHENOTYPE; SACCHAROMYCES CEREVISIAE; WINE; ADOLESCENT; ADULT; AGED; ALCOHOLIC BEVERAGE; CLASSIFICATION; COLD; CONSUMER ATTITUDE; FEMALE; FOOD CONTROL; FOOD HANDLING; FOOD QUALITY; FRUIT AND VEGETABLE JUICE; GENETICS; HYBRIDIZATION; MALE; METABOLISM; MICROBIOLOGY; MIDDLE AGED; MITOCHONDRION; SACCHAROMYCES; TASTE; YOUNG ADULT;

FRAGRANCE; VOLATILE ORGANIC COMPOUND;

ADOLESCENT; ADULT; AGED; ALCOHOLIC BEVERAGES; COLD TEMPERATURE; CONSUMER BEHAVIOR; FEMALE; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD QUALITY; FRUIT AND VEGETABLE JUICES; HUMANS; HYBRIDIZATION, GENETIC; MALE; MIDDLE AGED; MITOCHONDRIA; ODORANTS; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; TASTE; VOLATILE ORGANIC COMPOUNDS; YOUNG ADULT;

EID: 85018241238     PISSN: 13675435     EISSN: 14765535     Source Type: Journal    
DOI: 10.1007/s10295-017-1947-7     Document Type: Article

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