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Effect of Saccharomyces cerevisiae inoculum size on wine fermentation aroma compounds and its relation with assimilable nitrogen content

Author
CARRAU, Francisco1 ; MEDINA, Karina1 ; FARINA, Laura1 ; BOIDO, Eduardo1 ; DELLACASSA, Eduardo2
[1] Enology Section, Department of Food Science and Technology, Facultad de Quimica, Universidad de la República, 11800 Montevideo, Uruguay
[2] Cátedra de Farmacognosia y Productos Naturales, Department of Organic Chemistry, Facultad de Química, Universidad de la República, Montevideo, Uruguay
Source

International journal of food microbiology. 2010, Vol 143, Num 1-2, pp 81-85, 5 p ; ref : 1/2 p

CODEN
IJFMDD
ISSN
0168-1605
Scientific domain
Food science technology; Microbiology, infectious diseases
Publisher
Elsevier, Amsterdam
Publication country
Netherlands
Document type
Article
Language
English
Author keyword
Grape aroma compounds Inoculum size Saccharomyces Wine fermentation Yeast assimilable nitrogen
Keyword (fr)
Arôme Azote Fermentation Inoculum Levure Raisin Saccharomyces cerevisiae Taille Vin Ascomycota Boisson alcoolisée Fruit Fungi
Keyword (en)
Aroma Nitrogen Fermentation Inoculum Yeast Grape Saccharomyces cerevisiae Size Wine Ascomycota Alcoholic beverage Fruit Fungi
Keyword (es)
Aroma Nitrógeno Fermentación Inóculum Levadura Uva Saccharomyces cerevisiae Talla Vino Ascomycota Bebida alcohólica Fruto Fungi
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
23260934

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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