Use of a flor velum yeast for modulating colour, ethanol and major aroma compound contents in red wine

Author:

Moreno Juan,Moreno-García Jaime,López-Muñoz Beatriz,Mauricio Juan Carlos,García-Martínez Teresa

Funder

FEDER

Ministry of Innovation and Science

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. C.F.R. Code of Federal Regulations of the United States of America. Materials authorized for the treatment of wine and juice: 27 C.F.R. §24.246. Accessed 16.03.16.

2. Yeast interactions in inoculated wine fermentation;Ciani;Frontiers in Microbiology,2016

3. Fracción aromática de vinos tintos con crianza biológica: Alcoholes superiores, metanol, acroleína y furfural;Colomo;Alimentaria: Revista de tecnología e higiene de los alimentos,1995

4. Evaluation of non-Saccharomyces yeasts for the reduction of alcohol content in wine;Contreras;Applied and Environmental Microbiology,2014

5. Changes in aroma compounds of sherry wines during their biological aging carried out by Saccharomyces cerevisiae races bayanus and capensis;Cortés;Journal of Agricultural and Food Chemistry,1998

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