Changes in Aroma Compounds of Sherry Wines during Their Biological Aging Carried out bySaccharomyces cerevisiaeRacesbayanusandcapensis

This publication has 13 references indexed in Scilit:

• Ester formation and specific activities of in vitro alcohol acetyltransferase and esterase by Saccharomyces cerevisiae during grape must fermentation
  Journal of Agricultural and Food Chemistry, 1993
• More clues about sensory impact of sotolon in some flor sherry wines
  Journal of Agricultural and Food Chemistry, 1992
• Analytical differentiation of wine fermentations using pure and mixed yeast cultures
  Journal of Industrial Microbiology and Biotechnology, 1991
• Formation of Ethanol, Higher Alcohols, Esters, and Terpenes by Five Yeast Strains in Musts from Pedro Ximénez Grapes in Various Degrees of Ripeness
  American Journal of Enology and Viticulture, 1988
• Fermentative features of vinification and maturation yeasts isolated in the Montilla-Moriles region of Southern Spain
  Food Microbiology, 1986
• The Chemistry of Sherry Maturation II. An Investigation of the Volatile Components Present in "Standard" Sherry Base Wine
  American Journal of Enology and Viticulture, 1983
• RECENT DEVELOPMENTS IN THE FIELD OF WINE FLAVOUR RESEARCH*
  Journal of the Institute of Brewing, 1982
• Additional Volatile Components of Palomino Film Sherry
  American Journal of Enology and Viticulture, 1982
• The Chemistry of Sherry Maturation. I. The Establishment and Operation of a Laboratory-Scale Sherry Solera
  American Journal of Enology and Viticulture, 1981
• A Modified Procedure for Alcohol Determination by Dichromate Oxidation
  American Journal of Enology and Viticulture, 1979