Changes in the Sorption of Diverse Volatiles by Saccharomyces cerevisiae Lees during Sparkling Wine Aging-Reference-Cited by-同舟云学术

Changes in the Sorption of Diverse Volatiles by Saccharomyces cerevisiae Lees during Sparkling Wine Aging

Published:2010-11-12 Issue:23 Volume:58 Page:12426-12430
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Gallardo-Chacón Joan J.¹²,Vichi Stefania³,López-Tamames Elvira⁴,Buxaderas Susana⁴

Affiliation:

1. CIBER-BBN, Networking Centre on Bioengineering, Biomaterials and Nanomedicine, Zaragoza, Spain

2. Centre de Recerca en Enginyeria Biomedica, Universitat Politècnica de Catalunya, c/Pau Gargallo 5, 08028, Barcelona, Spain

3. Laboratori d′Espectrometria de Masses-Contaminants Orgànics, Institut de Diagnosi Ambiental i Estudis de l′Aigua−Consejo Superior de Investigaciones Científicas, c/Jordi Girona, 18-26, 08034 Barcelona, Spain

4. Departament de Nutrició i Bromatologia, Xarxa de Referència en Tecnología dels Aliments, Facultat de Farmàcia, Universitat de Barcelona, Avda Joan XXIII, s/n, 08028, Barcelona, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf103086e

Reference33 articles.

1. Assessment of Volatile and Sensory Profiles between Base and Sparkling Wines

2. Development of volatile compounds of cava (Spanish sparkling wine) during long ageing time in contact with lees

3. Enological functions of parietal yeast mannoproteins

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