Publisher
Springer International Publishing
Reference112 articles.
1. Aguera E, Bes M, Roy A, Camarasa C, Sablayrolles JM. Partial removal of ethanol during fermentation to obtain reduced-alcohol wines. Am J Enol Vitic. 2010;61:53–60.
2. Andorrà I, Berradre M, Mas A, Esteve-Zarzoso B, Guillamón JM. Effect of mixed culture fermentations on yeast populations and aroma profile. LWT Food Sci Technol. 2012;49:8–13.
3. Anfang N, Brajkovich M, Goddard MR. Co-fermentation with Pichia kluyveri increases varietal thiol concentrations in Sauvignon Blanc. Aust J Grape Wine Res. 2009;15:1–8.
4. Azzolini BT, Emanuele F, Fabio V, Paola MF. Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of amarone wine. Eur Food Res Technol. 2012;235:303–13.
5. Bauer FF, Dequin S, Pretorius IS, Schoeman H, Wolfaardt G, Schroeder MB, Grossmann MK. The assessment of the environmental impact of genetically modified wine yeast strains. Bull OIV. 2004;881–882:514–28.
Cited by
15 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