Effect of fermentation, storage Sur Lie or post-fermentation thermal processing on white Riesling (Vitis vinifera L.) glycoconjugates

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Bibliographic Details
Published in:	American journal of enology and viticulture Vol. 48; no. 4; pp. 397 - 402
Main Authors:	Zoecklein, B.W. (Virginia Polytechnic Institute and State University, Blacksburg, VA.), Marcy, J.E, Jasinski, Y
Format:	Journal Article
Language:	English
Published:	Davis, CA American Society for Enology and Viticulture 1997
Subjects:	ALCOHOLES ALCOHOLS ALCOOL ALMACENAMIENTO Biological and medical sciences BIOLOGICAL DIFFERENCES CARBOHIDRATOS CARBOHYDRATES CHEMICAL COMPOSITION COMPOSICION QUIMICA COMPOSITION CHIMIQUE DIFERENCIAS BIOLOGICAS DIFFERENCE BIOLOGIQUE FERMENTACION FERMENTATION Fermented food industries Food industries Fundamental and applied biological sciences. Psychology GLICOSIDOS GLUCIDE GLUCOSA GLUCOSE GLYCOSIDE GLYCOSIDES GLYCOSYL GLUCOSE GRAPES HEAT TREATMENT MONOTERPENE MONOTERPENES MONOTERPENOS OXIDES OXIDOS OXYDE RAISIN SACCHAROMYCES CEREVISIAE STOCKAGE STORAGE STRAIN DIFFERENCES TERPENOIDE TERPENOIDOS TERPENOIDS TRAITEMENT THERMIQUE TRATAMIENTO TERMICO UVA Wines and vinegars YEAST LEES Volatile compound Heat treatment Riesling White wine Wine making Warehousing Wine lees Aroma Glycoconjugate Strain specificity Fermentation Comparative study
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