Determination of hydroxytyrosol produced by winemaking yeasts during alcoholic fermentation using a validated UHPLC–HRMS method

Food Chemistry

Volumn 242, Issue , 2018, Pages 345-351

  Álvarez Fernández, M Antonia ^a   Fernandez Cruz E ^a   Cantos Villar, E ^b   Troncoso, Ana M ^a   García Parrilla, M Carmen ^a  

^a UNIVERSITY OF SEVILLE   (Spain)

^b IFAPA CENTRO EL TORUÑO   (Spain)

Author keywords

Biomass; Intracellular; Phenolic compound; Q exactive; Saccharomyces; Winemaking

Indexed keywords

BIOMASS; FERMENTATION; PHENOLS; WINE;

INTRACELLULAR; PHENOLIC COMPOUNDS; Q EXACTIVE; SACCHAROMYCES; WINEMAKING;

YEAST;

ALCOHOL; HYDROXYTYROSOL; 3,4-DIHYDROXYPHENYLETHANOL; PHENETHYL ALCOHOL;

ALCOHOL PRODUCTION; ALCOHOLIC FERMENTATION; ARTICLE; CHARDONNAY; CHEMICAL ANALYSIS; CORREDERA; FERMENTATION TECHNIQUE; GRAPE; LIMIT OF DETECTION; LIMIT OF QUANTITATION; MASS SPECTROMETRY; MAXIMUM CONCENTRATION; MOSCATEL; NONHUMAN; PALOMINO FINO; SACCHAROMYCES CEREVISIAE; SAUVIGNON BLANC; TEMPRANILLO; TORULASPORA DELBRUECKII; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; VIJIRIEGA; WINE; WINE INDUSTRY; YEAST; ANALOGS AND DERIVATIVES; ANALYSIS; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METABOLISM; TORULASPORA; VITIS;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FERMENTATION; PHENYLETHYL ALCOHOL; SACCHAROMYCES CEREVISIAE; TORULASPORA; VITIS; WINE;

EID: 85029606490     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.09.072     Document Type: Article

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