Saccharomyces cerevisiae Mixed Culture of Blackberry (Rubus ulmifolius L.) Juice: Synergism in the Aroma Compounds Production

Autor: Pedro Ulises Bautista-Rosales, Juan Arturo Ragazzo-Sánchez, Gabriela Ruiz-Montañez, Rosa Isela Ortiz-Basurto, Guadalupe Luna-Solano, Montserrat Calderón-Santoyo
Jazyk: angličtina
Rok vydání: 2014
Předmět:
Zdroj: The Scientific World Journal, Vol 2014 (2014)
Druh dokumentu: article
ISSN: 2356-6140
1537-744X
DOI: 10.1155/2014/163174
Popis: Blackberry (Rubus sp.) juice was fermented using four different strains of Saccharomyces cerevisiae (Vitilevure-CM4457, Enoferm-T306, ICV-K1, and Greroche Rhona-L3574) recognized because of their use in the wine industry. A medium alcoholic graduation spirit (
Databáze: Directory of Open Access Journals
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