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Wine yeasts and their fermentation products.
Venkataramu, K. and Patel, J. D. and Subba Rao, M. S. (1977) Wine yeasts and their fermentation products. Journal of Food Science and Technology, India, 14 (5). 227-228, 4 ref..
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Abstract
The capacity of 4 wine yeast strains (Nos. 101, 374, 379 and 801 in the culture collection of CFTRI) for production of esters, aldehydes and higher alcohols during the preparation of wine, and the rate of sugar utilization by these strains are reported.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | WINEMAKING-; yeasts fermentation products formation during winemaking; YEASTS-WINE; winemaking, yeasts fermentation products formation during; FERMENTATION- |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 29 Microbiological food > 04 Yeast |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 29 Jan 2021 10:55 |
| Last Modified: | 29 Jan 2021 10:55 |
| URI: | http://ir.cftri.res.in/id/eprint/7014 |
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