The role of yeast in the expression of varietal character by the hydrolysis of glycosidically-bound volatile compounds during fermentation
Article Details
Grapegrower and Winemaker Issue 514, 2006
Title: The role of yeast in the expression of varietal character by the hydrolysis of glycosidically-bound volatile compounds during fermentation
Author: Ugliano, Bartowsky, Skouroumounis, McCarhy, Pretorius et al
Keywords: aroma, citronellol, fermentation, geraniol, glycosides, hydrolysis, linalool, precursors, S. bayanus, Saccharomyces cerevisiae, Volatiles
Page Number(s): 91-100
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