Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production

Food Research International

Volumn 109, Issue , 2018, Pages 552-560

  Di Gianvito, Paola ^a   Perpetuini, Giorgia ^a   Tittarelli, Fabrizia ^a   Schirone, Maria ^a   Arfelli, Giuseppe ^a   Piva, Andrea ^a   Patrignani, Francesca ^b   Lanciotti, Rosalba ^b   Olivastri, Lino ^c   Suzzi, Giovanna ^a   Tofalo, Rosanna ^a  

^a UNIVERSITY OF TERAMO   (Italy)

^b UNIVERSITY OF BOLOGNA   (Italy)

^c Consorzio Cooperative Riunite d'Abruzzo sc “Codice Citra” ^*  (Italy)

Author keywords

Aroma compounds; Autolytic capacity; Flocculation; Saccharomyces cerevisiae; Traditional sparkling wine

Indexed keywords

BREWERIES; FERMENTATION; FLOCCULATION; MOLECULAR WEIGHT; NITROGEN COMPOUNDS; ODORS; STARTERS; WINE;

AROMA COMPOUNDS; AUTOLYTIC ACTIVITY; AUTOLYTIC CAPACITY; FERMENTATION KINETICS; HIGH MOLECULAR WEIGHT; PHYSICO-CHEMICAL COMPOSITION; SACCHAROMYCES CEREVISIAE STRAINS; SPARKLING WINES;

YEAST;

AMINO ACID; FRAGRANCE; NITROGEN; VOLATILE ORGANIC COMPOUND;

AUTOLYSIS; CLASSIFICATION; COMPARATIVE STUDY; FERMENTATION; FLOCCULATION; FOOD CONTROL; FRUIT; GROWTH, DEVELOPMENT AND AGING; KINETICS; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY; ODOR; PROCEDURES; SACCHAROMYCES CEREVISIAE; VITIS; WINE;

AMINO ACIDS; AUTOLYSIS; FERMENTATION; FLOCCULATION; FOOD MICROBIOLOGY; FRUIT; KINETICS; MICROBIAL VIABILITY; NITROGEN; ODORANTS; SACCHAROMYCES CEREVISIAE; SMELL; VITIS; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 85046663772     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2018.04.070     Document Type: Article

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