PRODUCTION OF VOLATILE YEAST METABOLITES IN FERMENTING GRAPE MUSTS

被引：3

作者：

AKHTAR, M

SUBDEN, RE

CUNNINGHAM, JD

FYFE, C

MEIERING, A

机构：

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1985年 / 18卷 / 04期

关键词：

D O I：

10.1016/S0315-5463(85)71958-X

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：280 / 283

页数：4

共 27 条

[11] ISOLATION AND IDENTIFICATION OF VOLATILES FROM CATAWBA WINE [J].

NELSON, RR ;

ACREE, TE ;

BUTTS, RM .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1978, 26 (05) :1188-1190

[12] DISTRIBUTION OF ESTERS PRODUCED DURING SUGAR FERMENTATION BETWEEN YEAST-CELL AND MEDIUM [J].

NYKANEN, L ;

NYKANEN, I ;

SUOMALAINEN, H .

JOURNAL OF THE INSTITUTE OF BREWING, 1977, 83 (01) :32-34

[13] FORMATION OF HIGHER ALCOHOLS BY WINE YEASTS AND RELATIONSHIP TO TASTE THRESHOLDS [J].

RANKINE, BC .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1967, 18 (12) :583-&

[14]

Rapp A., 1976, Vitis, V15, P29

[15]

SCHREIER P, 1980, LEBENSM WISS TECHNOL, V13, P318

[16]

SOLES RM, 1982, AM J ENOL VITICULT, V33, P94

[17] VOLATILES FROM GRAPES - COMPARISON OF GRENACHE JUICE AND GRENACHE ROSE WINE [J].

STEVENS, KL ;

FLATH, RA ;

LEE, A ;

STERN, DJ .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1969, 17 (05) :1102-+

[18] PRODUCTION OF AROMA COMPOUNDS BY YEAST [J].

SUOMALAINEN, H ;

LEHTONEN, M .

JOURNAL OF THE INSTITUTE OF BREWING, 1979, 85 (03) :149-156

[19] YEAST AND ITS EFFECT ON FLAVOUR OF ALCOHOLIC BEVERAGES [J].

SUOMALAINEN, H .

JOURNAL OF THE INSTITUTE OF BREWING, 1971, 77 (02) :164-+

[20]

Suomalainen H., 1972, Wallerstein Laboratories Communications, V35, P185

← 1 2 3 →