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

  • Published:2018-06 Issue: Volume:250 Page:22-29
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

López de Lerma Nieves,Peinado Rafael A.,Puig-Pujol Anna,Mauricio Juan C.,Moreno Juan,García-Martínez Teresa

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. An algorithm for 353 odor detection thresholds in humans;Abraham;Chemical Senses,2012

2. Yeast autolysis in sparkling wine – a review;Alexandre;Australian Journal of Grape and Wine Research,2006

3. Influence of yeast strain, immobilisation and ageing time on the changes of free amino acids and amino acids in peptides in bottle-fermented sparkling wines obtained from Vitis vinifera cv. Emir;Bozdogan;International Journal of Food Science & Technology,2011

4. Characterization of additional volatile components of tomato;Buttery;Journal of Agricultural and Food Chemistry,1971

5. 19 - Managing the quality of sparkling wines A2 - Reynolds;Buxaderas,2010
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