Fermentation Characteristics and Aromatic Profile of Plum Wines Produced with Indigenous Microbiota and Pure Cultures of Selected Yeast

Journal of Food Science

Volumn 82, Issue 6, 2017, Pages 1443-1450

  Miljić, Uroš ^a   Puškaš, Vladimir ^a   Vučurović, Vesna ^a   Muzalevski, Ana ^a  

^a UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

fermentation; microbiota; plum wine; selected yeasts; volatile compounds

Indexed keywords

FRAGRANCE;

ANALYSIS; CLASSIFICATION; FERMENTATION; METABOLISM; MICROBIOLOGY; PLUM; PROCEDURES; SACCHAROMYCES CEREVISIAE; WINE;

FERMENTATION; INDUSTRIAL MICROBIOLOGY; ODORANTS; PRUNUS DOMESTICA; SACCHAROMYCES CEREVISIAE; WINE;

EID: 85020266726     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13736     Document Type: Article

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