Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains-Reference-Cited by-同舟云学术

Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains

Published:2009-11 Issue:2 Volume:117 Page:189-195
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Molina Ana M.,Guadalupe Victor,Varela Cristian,Swiegers Jan H.,Pretorius Isak S.,Agosin Eduardo

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference20 articles.

1. Influence of clarification, yeast type, and fermentation temperature on the organic acid and higher alcohols of Malvasia and Muscatel wines;Aragon;American Journal of Enology and Viticulture,1998

2. Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography-olfactometry data;Campo;Journal of Agriculture and Food Chemistry,2005

3. Production of fermentation aroma compounds by Saccharomyces cerevisiae wine yeasts: effects of yeast assimilable nitrogen on two model strains;Carrau;FEMS Yeast Research,2008

4. Definitive evidence for the actual contribution of yeast in the transformation of neutral precursors of grape aromas;Delfini;Journal of Agriculture and Food Chemistry,2001

5. Spontaneous and inoculated yeast populations dynamics and their effect on organoleptic characters of Vinsanto wine under different process conditions;Domizio;International Journal of Food Microbiology,2007

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