TY  - GEN 
AU  - Mingorance Cazorla, Lydia
AU  - Clemente Jiménez, Josefa María
AU  - Martínez Rodríguez, Sergio
AU  - Las Heras Vázquez, Francisco Javier
AU  - Rodríguez Vico, Felipe
PY  - 2003
SN  - 1573-0972
UR  - http://hdl.handle.net/10835/16540
AB  - The aroma formation in the fermentation of two types of natural musts by 12 different yeasts has been analysed. In
grape must fermentation Pichia fermentans Coleccio´ n Espan˜ ola de Cultivos Tipo (CECT) 11773, Clavispora
lusitaniae OJ6 and Pichia...
LA  - en
KW  - Aroma
KW  - non-Saccharomyces
KW  - orange juice
KW  - volatile production
KW  - wine
TI  - Contribution of different natural yeasts to the aroma of two alcoholic beverages
ER  -