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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Bibliographic Details
Published in:	Czech Journal of Food Sciences
Main Authors:	Vlatka Petravić Tominac, Karin Kovačević Ganić, Draženka Komes, Leo Gracin, Mara Banović, Vladimir Marić
Format:	Article
Language:	English
Published:	Czech Academy of Agricultural Sciences 2008-10-01
Subjects:	fermentation saccharomyces bayanus saccharomyces cerevisiae volatile aroma compounds wine yeast
Online Access:	https://cjfs.agriculturejournals.cz/artkey/cjf-200805-0008_influence-of-media-composition-and-temperature-on-volatile-aroma-production-by-various-wine-yeast-strains.php

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