YEAST-LIKE POPULATION AND VOLATILE COMPOS ITION DURING FERMENTATION OF HIGH SUGAR CONTENT MUSTS

Authors
MATEO JJ JIMENEZ M PASTOR A HUERTA T
Citation
Jj. Mateo et al., YEAST-LIKE POPULATION AND VOLATILE COMPOS ITION DURING FERMENTATION OF HIGH SUGAR CONTENT MUSTS, Revista espanola de ciencia y tecnologia de alimentos, 35(3), 1995, pp. 323-332
Citations number
NO
Categorie Soggetti
Food Science & Tenology",Agriculture,"Chemistry Applied
Journal title
Revista espanola de ciencia y tecnologia de alimentos → ACNP
ISSN journal
1131799X
Volume
35
Issue
3
Year of publication
1995
Pages
323 - 332
Database
ISI
SICI code
1131-799X(1995)35:3<323:YPAVCI>2.0.ZU;2-D
Abstract
Evolution of yeast-like population and volatiles composition during hi gh sugar content must fermentation were. Highest synthesis of many vol atile compounds took place after second day of fermentation, just when stationary phase initiates. Based on the study of coefficents of corr elation, possible methabolic aspects have been determined