Volatile by-products formed in low-temperature wine-making using immobilized yeast cells
- 30 September 1997
- journal article
- Published by Elsevier in Process Biochemistry
- Vol. 32 (7), 579-584
- https://doi.org/10.1016/s0032-9592(97)00022-8
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- Room temperature and low temperature wine making using yeast immobilized on gluten pelletsProcess Biochemistry, 1996
- Immobilization of yeast on delignified cellulosic material for room temperature and low-temperature wine makingJournal of Agricultural and Food Chemistry, 1994
- Low-temperature continuous wine making by kissiris-supported biocatalyst: Volatile byproductsJournal of Agricultural and Food Chemistry, 1993
- Monitoring volatile chemicals formed from must during yeast fermentationJournal of Agricultural and Food Chemistry, 1992
- Production of higher alcohols, ethyl acetate, acetaldehyde and other compounds by 14Saccharomyces cerevisiae wine strains isolated from the same region (Salnés, N.W. Spain)World Journal of Microbiology and Biotechnology, 1992
- New alcohol resistant strains ofSaccharomyces cerevisiae species for potable alcohol production using molasseApplied Biochemistry and Biotechnology, 1992
- Wine aromaCellular and Molecular Life Sciences, 1986
- Ester formation by brewers' yeast during sugar fermentation.Agricultural and Biological Chemistry, 1984
- Modification of yeast metabolism by immobilization onto porous glassApplied Microbiology and Biotechnology, 1977
- Formation of higher alcohols by wine yeasts, and relationship to taste thresholdsJournal of the Science of Food and Agriculture, 1967