Release and formation of varietal aroma compounds during alcoholic fermentation from nonfloral grape odorless flavor precursors fractions
- Author
- LOSCOS, Natalia1 ; HERNANDEZ-ORTE, Purificacion1 ; CACHO, Juan1 ; FERREIRA, Vicente1
[1] Laboratory for Aroma Analysis and Enology, Department of Analytical Chemistry, Faculty of Sciences, University of Zaragoza, 50009 Zaragoza, Spain - Source
Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 16, pp 6674-6684, 11 p ; ref : 52 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- Glycosldes alcoholic fermentation flavor saccharomyces cerevisiae wine yeast
- Keyword (fr)
- Arôme Fermentation alcoolique Flaveur Levure Libération Précurseur Raisin Saccharomyces cerevisiae Vin Ascomycetes Boisson alcoolisée Fruit Fungi Thallophyta
- Keyword (en)
- Aroma Alcoholic fermentation Flavor Yeast Release Precursor Grape Saccharomyces cerevisiae Wine Ascomycetes Alcoholic beverage Fruit Fungi Thallophyta
- Keyword (es)
- Aroma Fermentación alcohólica Flavor Levadura Liberación Precursor Uva Saccharomyces cerevisiae Vino Ascomycetes Bebida alcohólica Fruto Fungi Thallophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C03 Wines and vinegars
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18985866
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1021/jf0702343 
https://dx.doi.org/10.1021/jf0702343
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