Winemaking ability of wild yeast strains and comparative volatile profiles of wines fermented at 12 degrees or 20 degrees C

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Bibliographic Details
Published inFood science and technology research Vol. 12; no. 3; pp. 194 - 198
Main Authors Papathanasiou, I, Selvagini, R, Servili, M, Vaughan-Martini, A, Roussis, I.G
Format Journal Article
LanguageEnglish
Published 01.08.2006
Subjects
alcoholic fermentation
aromatic compounds
grape must
Saccharomyces cerevisiae
starter cultures
temperature
volatile organic compounds
wild relatives
wine aging
wine quality
wine yeasts
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ISSN:1344-6606
1881-3984
DOI:10.3136/fstr.12.194