Application of Non-Saccharomyces Yeasts in Wine Production-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Application of Non-Saccharomyces Yeasts in Wine Production

Published:2019 Issue: Volume: Page:75-89
ISSN:
Container-title:Non-conventional Yeasts: from Basic Research to Application
language:
Short-container-title:

Author:

Benito Santiago,Ruiz Javier,Belda Ignacio,Kiene Florian,Beisert Beata,Navascués Eva,Marquina Domingo,Calderón Fernando,Santos Antonio,Rauhut Doris

Publisher

Springer International Publishing

Link

http://link.springer.com/content/pdf/10.1007/978-3-030-21110-3_3

Reference77 articles.

1. Anfang N, Brajkovich M, Goddard MR (2009) Co-fermentation with Pichia kluyveri increases varietal thiol concentrations in Sauvignon Blanc. Aust J Grape Wine Res 15:1–8

2. Azzolini M, Tosi E, Lorenzini M, Finato F, Zapparoli G (2015) Contribution to thearoma of white wines by controlled Torulaspora delbrueckii cultures in association with Saccharomyces cerevisiae. World J Microbiol Biotechnol 31:277–293

3. Balikci EK, Tanguler H, Jolly NP, Erten H (2016) Influence of Lachancea thermotolerans on cv. Emir wine fermentation. Yeast 33:313–321

4. Bañuelos MA, Loira I, Escott C, Del Fresno JM, Morata A, Sanz PD, Otero L, JA S–L (2016) Grape processing by high hydrostatic pressure: effect on use of non–Saccharomyces in must fermentation. Food Bioprocess Technol 9:1769–1778

5. Barbosa C, Mendes-Faia A, Lage P, Mira NP, Mendes-Ferreira A (2015) Genomic expression program of Saccharomyces cerevisiae along a mixed-culture wine fermentation with Hanseniaspora guillermondii. Microb Cell Factories 14:124

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Application of Schizosaccharomyces japonicus in makgeolli fermentation and its brewing characteristics;Food Science and Biotechnology;2023-02-03

2. Active Role of Yeast in Environmental Sustainability;Microbial BioTechnology for Sustainable Agriculture Volume 1;2022

3. Hanseniaspora vineae and the Concept of Friendly Yeasts to Increase Autochthonous Wine Flavor Diversity;Frontiers in Microbiology;2021-08-04

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3