Pineapple (Ananas comosus L. Merr.) wine production in Angola: Characterisation of volatile aroma compounds and yeast native flora

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Pineapple (Ananas comosus L. Merr.) wine production in Angola: Characterisation of volatile aroma compounds and yeast native flora

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作者：Eduardo Dellacassa^a ; Oriol Trenchs^b ; Laura Fariñ ; a^c ; Florencia Debernardis^c ; Gabriel Perez^c ; Eduardo Boido^c ; Francisco Carrau^c ; ^{fcarrau@fq.edu.uy}
关键词：Volatile aroma compounds ; Pineapple wine fermentation ; Yeast ; Non-Saccharomyces
刊名：International Journal of Food Microbiology
出版年：2017
出版时间：16 January 2017
年：2017
卷：241
期：Complete
页码：161-167
全文大小：546 K
卷排序：241

文摘

Pineapple fermentation process for a quality beverage in Angola A variety of new reported flavour compounds for pineapple wine First isolation of three non-Saccharomyces strains from Angola