Wine secondary aroma: understanding yeast production of higher alcohols
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چکیده
منابع مشابه
Wine secondary aroma: understanding yeast production of higher alcohols
Contribution of yeasts to the sensory attributes of fermented foods and beverages goes far beyond sugar consumption and ethanol and carbon dioxide production. It includes some major by-products of fermentation, like glycerol or acetic acid, and hundreds of aroma-active compounds, including higher alcohols, esters, aldehydes, organic acids, volatile fatty acids or carbonyl compounds, as main con...
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ژورنال
عنوان ژورنال: Microbial Biotechnology
سال: 2017
ISSN: 1751-7915,1751-7915
DOI: 10.1111/1751-7915.12770