Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling wines

Food Chemistry

Volumn 250, Issue , 2018, Pages 22-29

  López de Lerma, Nieves ^a   Peinado, Rafael A ^a   Puig Pujol, Anna ^b   Mauricio, Juan C ^a   Moreno, Juan ^a   García Martínez, Teresa ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

^b IRTA   (Spain)

Author keywords

Aroma compounds; Bioimmobilization; Cava; Chemometrics; Immobilization; Sparkling wine

Indexed keywords

AROMATIC COMPOUNDS; ODORS; RADIOACTIVE WASTE VITRIFICATION; SATURATED FATTY ACIDS; STRAIN; VOLATILE ORGANIC COMPOUNDS; YEAST;

AROMA COMPOUNDS; BIO-IMMOBILIZATION; CAVA; CHEMOMETRICS; SPARKLING WINES;

WINE;

1,1,6 TRIMETHYL 1,2 DIHYDRO NAPHTHALENE; 2 METHOXY 4 VINYLPHENOL; ACETIC ACID DERIVATIVE; ALCOHOL DERIVATIVE; BUTYRIC ACID ETHYL ESTER; CALCIUM ALGINATE; DECANAL; DECANOIC ACID; ETHYL 3 METHYLBUTANOATE; ETHYL HEXANOATE; ETHYL OCTANOATE; ETHYL PROPANOATE; FRAGRANCE; HEXANOL; ISOPENTYL ACETATE; OCTANOIC ACID; UNCLASSIFIED DRUG; VOLATILE AGENT; ALGINIC ACID; GLUCURONIC ACID; HEXURONIC ACID; VOLATILE ORGANIC COMPOUND;

AROMA; ARTICLE; CHEMOMETRICS; FERMENTATION; FILAMENTOUS FUNGUS; FUNGAL STRAIN; IMMOBILIZED CELL; INOCULATION; NONHUMAN; PERCEPTIVE THRESHOLD; PRINCIPAL COMPONENT ANALYSIS; SACCHAROMYCES CEREVISIAE; SENSORY ANALYSIS; SPARKLING WINE; ANALYSIS; CHEMISTRY; FOOD HANDLING; METABOLISM; PROCEDURES; WINE;

ALGINATES; CELLS, IMMOBILIZED; FOOD HANDLING; GLUCURONIC ACID; HEXURONIC ACIDS; ODORANTS; SACCHAROMYCES CEREVISIAE; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 85040012685     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.01.036     Document Type: Article

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