Impact of industrial yeast derivative products on the modification of wine aroma compounds and sensorial profile. A review.

Autor: Rigou P; UMR 1083 Sciences for Enology, INRA-Montpellier SupAgro-University of Montpellier, 2 place Viala, 34060 cedex 2, Montpellier, France. Electronic address: peggy.rigou@inrae.fr., Mekoue J; Lallemand, SAS, 19 rue des Briquetiers, BP 59, 31 702 Blagnac, France., Sieczkowski N; Lallemand, SAS, 19 rue des Briquetiers, BP 59, 31 702 Blagnac, France., Doco T; UMR 1083 Sciences for Enology, INRA-Montpellier SupAgro-University of Montpellier, 2 place Viala, 34060 cedex 2, Montpellier, France., Vernhet A; UMR 1083 Sciences for Enology, INRA-Montpellier SupAgro-University of Montpellier, 2 place Viala, 34060 cedex 2, Montpellier, France.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2021 Oct 01; Vol. 358, pp. 129760. Date of Electronic Publication: 2021 Apr 09.
DOI: 10.1016/j.foodchem.2021.129760
Databáze: MEDLINE
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