Influence of media composition and temperature on volatile aroma production by various wine yeast strains

Volatile aroma compounds production by two autochthonous Saccharomyces cerevisiae strains, isolated from Istria region, and three other yeast strains (Saccharomyces bayanus and two commercial Saccharomyces cerevisiae wine yeasts) was investigated on a small scale using synthetic VP4 medium and Graše...

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發表在:	Czech Journal of Food Sciences
Main Authors:	Vlatka Petravić Tominac, Karin Kovačević Ganić, Draženka Komes, Leo Gracin, Mara Banović, Vladimir Marić
格式:	Article
語言:	英语
出版:	Czech Academy of Agricultural Sciences 2008-10-01
主題:	fermentation saccharomyces bayanus saccharomyces cerevisiae volatile aroma compounds wine yeast
在線閱讀:	https://cjfs.agriculturejournals.cz/artkey/cjf-200805-0008_influence-of-media-composition-and-temperature-on-volatile-aroma-production-by-various-wine-yeast-strains.php