Influence of Saccharomyces cerevisiae and Lachancea thermotolerans co-inoculation on volatile profile in fermentations of a must with a high sugar content

dc.creatorMorales M.L.
dc.creatorFierro-Risco J.
dc.creatorRíos-Reina R.
dc.creatorUbeda C.
dc.creatorPaneque P.
dc.date.accessioned2020-09-02T22:23:37Z
dc.date.accessioned2022-11-08T20:21:03Z
dc.date.available2020-09-02T22:23:37Z
dc.date.available2022-11-08T20:21:03Z
dc.date.created2020-09-02T22:23:37Z
dc.date.issued2019
dc.identifier276, , 427-435
dc.identifier03088146
dc.identifierhttps://hdl.handle.net/20.500.12728/5424
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/5143847
dc.languageen
dc.publisherElsevier Ltd
dc.subjectCo-inoculation
dc.subjectIndigenous yeast
dc.subjectMultivariate Curve Resolution
dc.subjectNon-conventional yeast species
dc.subjectNon-Saccharomyces
dc.subjectSequential stir bar sorptive extraction
dc.subjectExtraction
dc.subjectFermentation
dc.subjectWine
dc.subjectMixed cultures
dc.subjectMultivariate curve resolution
dc.subjectNon-Saccharomyces
dc.subjectStir bar sorptive extraction
dc.subjectThermotolerans
dc.subjectVolatile composition
dc.subjectVolatile profile
dc.subjectYeast species
dc.subjectYeast
dc.subjectsugar
dc.subjectvolatile agent
dc.subjectcarbohydrate
dc.subjectvolatile organic compound
dc.subjectArticle
dc.subjectdata analysis
dc.subjectextraction
dc.subjectfermentation
dc.subjectfungal strain
dc.subjectfungus culture
dc.subjectgrape must
dc.subjectinoculation
dc.subjectLachancea thermotolerans
dc.subjectmass fragmentography
dc.subjectmixed cell culture
dc.subjectnonhuman
dc.subjectSaccharomyces cerevisiae
dc.subjectwine
dc.subjectanalysis
dc.subjectbioreactor
dc.subjectbudding yeast
dc.subjectmetabolism
dc.subjectphysiology
dc.subjectprincipal component analysis
dc.subjectSaccharomyces cerevisiae
dc.subjectBioreactors
dc.subjectGas Chromatography-Mass Spectrometry
dc.subjectPrincipal Component Analysis
dc.subjectSaccharomyces cerevisiae
dc.subjectSaccharomycetales
dc.subjectSugars
dc.subjectVolatile Organic Compounds
dc.subjectWine
dc.titleInfluence of Saccharomyces cerevisiae and Lachancea thermotolerans co-inoculation on volatile profile in fermentations of a must with a high sugar content
dc.typeArticle


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