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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DOI
10.1016/j.ijfoodmicro.2010.07.024 
https://dx.doi.org/10.1016/j.ijfoodmicro.2010.07.024
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