Metabolic Modeling of Wine Fermentation at Genome Scale
Author:
Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-1831-8_16
Reference50 articles.
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2. Bartowsky EJ (2005) Oenococcus oeni and malolactic fermentation—moving into the molecular arena. Aust J Grape Wine Res 11:174–187. https://doi.org/10.1111/j.1755-0238.2005.tb00286.x
3. Bartowsky EJ, Francis IL, Bellon JR, Henschke PA (2002) Is buttery aroma perception in wines predictable from the diacetyl concentration? Aust J Grape Wine Res 8:180–185. https://doi.org/10.1111/j.1755-0238.2002.tb00254.x
4. Davis CR, Wibowo D, Eschenbruch R, Lee TH, Fleet GHS (1985) Practical implications of malolactic fermentation: a review. Am J Enol Viticult 36:290
5. Peter J, Chiara MD, Friedrich A, J-x Y, Pflieger D, Bergström A, Sigwalt A, Barre B, Freel K, Llored A, Cruaud C, Labadie K, J-m A, Istace B, Lebrigand K, Barbry P, Engelen S, Lemainque A, Wincker P, Liti G (2018) Genome evolution across 1,011 Saccharomyces cerevisiae isolates. Nature 556:339–344. https://doi.org/10.1038/s41586-018-0030-5
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