Enzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures: relationship with wine volatile composition-Reference-Cited by-同舟云学术

Enzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures: relationship with wine volatile composition

Published:2015-09-19 Issue:5 Volume:108 Page:1239-1256
ISSN:0003-6072
Container-title:Antonie van Leeuwenhoek
language:en
Short-container-title:Antonie van Leeuwenhoek

Author:

Maturano Yolanda Paola,Assof Mariela,Fabani María Paula,Nally María Cristina,Jofré Viviana,Rodríguez Assaf Leticia Anahí,Toro María Eugenia,Castellanos de Figueroa Lucía Inés,Vazquez Fabio

Publisher

Springer Science and Business Media LLC

Subject

Molecular Biology,General Medicine,Microbiology

Link

http://link.springer.com/content/pdf/10.1007/s10482-015-0578-0.pdf

Reference49 articles.

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

3. Baroni MV, Nores ML, Díaz MDP, Chiabrand GA, Fassano JP, Costa C, Wunderlin DA (2006) Determination of volatile organic compound patterns characteristic of five unifloral honey by solid-phase microextraction–gas chromatography–mass spectrometry coupled to chemometrics. J Agric Food Chem 54:7235–7241

4. Bely M, Stoeckle P, Masneuf-Pomarède I, Dubourdieu D (2008) Impact of mixed Torulaspora delbrueckii–Saccharomyces cerevisiae culture on high-sugar fermentation. Int J Food Microbiol 122:312–320

5. Bertrand A (1981) Formation des Substances Volatiles au Cours de la Fermentation alcoolique. Incidence sur la Qualité du vin. Colloque Soc. Fr. Microbiol, Reims, pp 251–267

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