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saccharomyces cerevisiae

Changes in Aroma Compounds of Sherry Wines during Their Biological Aging Carried out by Saccharomyces cerevisiae Races bayanus and capensis

Changes in Aroma Compounds of Sherry Wines during Their Biological Aging Carried out by Saccharomyces cerevisiae Races bayanus and capensis,10.1021/jf

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Changes in Aroma Compounds of Sherry Wines during Their Biological Aging Carried out by Saccharomyces cerevisiae Races bayanus and capensis (Citations: 6)


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Journal: Journal of Agricultural and Food Chemistry - J AGR FOOD CHEM , vol. 46, no. 6, pp. 2389-2394, 1998

DOI: 10.1021/jf970903k

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Citations (6)

Synthesis, structural and vibrational properties of microcrystalline RbNd(MoO 4) 2 (Citations: 2)

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Journal: Journal of Crystal Growth - J CRYST GROWTH , vol. 318, no. 1, pp. 683-686, 2011

The role of acetaldehyde outside ethanol metabolism in the carcinogenicity of alcoholic beverages: Evidence from a large chemical survey (Citations: 19)

Journal: Food and Chemical Toxicology - FOOD CHEM TOXICOL , vol. 46, no. 8, pp. 2903-2911, 2008

Evolution of red wine anthocyanins during malolactic fermentation, postfermentative treatments and ageing with lees (Citations: 1)

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Journal: Food Chemistry - FOOD CHEM , vol. 109, no. 1, pp. 149-158, 2008

Study of colour and phenolic compounds in two models of oxidative ageing for sherry type white wines

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Journal: Food Control , vol. 19, no. 10, pp. 949-956, 2008

Formation of ethyl acetate and isoamyl acetate by various species of wine yeasts (Citations: 29)

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Journal: Food Microbiology - FOOD MICROBIOL , vol. 20, no. 2, pp. 217-224, 2003


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