Characterization of the jambolan (Syzygium cumini L.) fruit wine processing

BioResources

Volumn 12, Issue 4, 2017, Pages 7069-7083

  de Oliveira Brandão, Taís Silva ^a   Pinho, Lorena Silva ^a   da Silva Hughes, Alice Ferreira ^b   de Souza, Jéssica Lima ^a   Rosa, Carlos Augusto ^c   Teshima, Elisa ^a   Brandão, Hugo Neves ^a   David, Jorge Mauricio ^c  

^a DEPARTAMENTO DE CIÊNCIAS BIOLÓGICAS   (Brazil)

^b FEDERAL UNIVERSITY OF MINAS GERAIS   (Brazil)

^c FEDERAL UNIVERSITY OF BAHIA   (Brazil)

Author keywords

Bioactive compounds; Chemical monitoring; Jambolan wine; Saccharomyces cerevisiae

Indexed keywords

CHEMICAL ANALYSIS; CHEMICAL COMPOUNDS; CHROMATOGRAPHY; FERMENTATION; GENE ENCODING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; PHENOLS; PROCESS CONTROL; WINE;

BIOACTIVE COMPOUNDS; CHEMICAL COMPOSITIONS; CHEMICAL MONITORING; FERMENTATION PROCESS; FERMENTATIVE PRODUCTION; PHENOLIC COMPOUNDS; SPONTANEOUS FERMENTATION; TOTAL PHENOLIC COMPOUNDS;

YEAST;

EID: 85032707213     PISSN: None     EISSN: 19302126     Source Type: Journal    
DOI: 10.15376/biores.12.4.7069-7083     Document Type: Article

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