Higher alcohols and esters production by Saccharomyces cerevisiae. Influence of the initial oxygenation of the grape must-Reference-Cited by-同舟云学术

Higher alcohols and esters production by Saccharomyces cerevisiae. Influence of the initial oxygenation of the grape must

Published:2002-07 Issue:1 Volume:78 Page:57-61
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Valero E,Moyano L,Millan M.C,Medina M,Ortega J.M

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference19 articles.

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2. A modified procedure for alcohol determination by dichromate oxidation;Crowell;Am. J. Enol. Vitic.,1979

3. Production of decanoic acid and other volatile compounds and the growth of yeast and malolactic bacteria during vinification;Edwards;Am. J. Enol. Vitic.,1990

4. Wine;Etievant,1991

5. Investigation on the role played by fermentation esters in the aroma of young spanish wines by multivariate analysis;Ferreira;J. Sci. Food Agric.,1995

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