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SELECTION ET CARACTERISATION DE SOUCHES DE LEVURES CRYOTOLERANTES : INCIDENCE DE CES LEVURES SUR LES QUALITES AROMATIQUES DE VINS ISSUS DE PINOT NOIR

Other title
SELECTION AND CHARACTERIZATION OF CRYOPHILIC WINE YEAST STRAINS : INCIDENCE OF THESE WINE YEASTS ON THE AROMATIC QUALITIES OF PINOT NOIR WINES OF BURGUNDY (en)
Author
Massoutier Ziadi, Catherine; Charpentier, Claudine (Advisor (for a thesis or dissertation))
Université de Dijon, Dijon, France (Degree-grantor)
Source

SELECTION ET CARACTERISATION DE SOUCHES DE LEVURES CRYOTOLERANTES : INCIDENCE DE CES LEVURES SUR LES QUALITES AROMATIQUES DE VINS ISSUS DE PINOT NOIR. 1999, 130 p., ref : 262 ref

Thesis number
99 DIJO S059
Document type
Thesis (New Ph.D. thesis)
Language
French
Keyword (fr)
Analyse sensorielle Arôme Etude comparative Fermentation alcoolique Mésophilie Relation mise en œuvre propriété Saccharomyces cerevisiae Saccharomyces uvarum Vin Bourgogne Vinification Vitis vinifera 2-Phényléthanol Cryotolérance Pinot noir Angiospermae Ascomycetes Composé organique volatil Dicotyledones Fungi Levure vinification Propriété organoleptique Raisin cuve Spermatophyta Thallophyta Vitidaceae
Keyword (en)
Sensory analysis Aroma Comparative study Alcoholic fermentation Mesophily Property processing relationship Saccharomyces cerevisiae Saccharomyces uvarum Burgundy wine Wine making Vitis vinifera Angiospermae Ascomycetes Volatile organic compound Dicotyledones Fungi Wine yeast Organoleptic properties Winegrape(fruit) Spermatophyta Thallophyta Vitidaceae
Keyword (es)
Análisis sensorial Aroma Estudio comparativo Fermentación alcohólica Mesofilia Relación puesta en marcha propiedad Saccharomyces cerevisiae Saccharomyces uvarum Vino Borgoña Vinificación Vitis vinifera Angiospermae Ascomycetes Compuesto orgánico volátil Dicotyledones Fungi Levadura vinificación Propiedad organoléptica Uva de vino Spermatophyta Thallophyta Vitidaceae
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C03 Wines and vinegars

Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
198319

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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