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

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 (<6°GL) with potential to be produced...

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Detalles Bibliográficos
Autores principales: Bautista-Rosales, Pedro Ulises, Ragazzo-Sánchez, Juan Arturo, Ruiz-Montañez, Gabriela, Ortiz-Basurto, Rosa Isela, Luna-Solano, Guadalupe, Calderón-Santoyo, Montserrat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2014
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4258921/
https://www.ncbi.nlm.nih.gov/pubmed/25506606
http://dx.doi.org/10.1155/2014/163174

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4258921/
https://www.ncbi.nlm.nih.gov/pubmed/25506606
http://dx.doi.org/10.1155/2014/163174

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