Contribution of wild yeasts to the formation of volatile compounds in inoculated wine fermentations-Reference-Cited by-同舟云学术

Contribution of wild yeasts to the formation of volatile compounds in inoculated wine fermentations

Published:2005-08-18 Issue:1-2 Volume:222 Page:15-25
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Garde-Cerdán Teresa,Ancín-Azpilicueta Carmen

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-005-0029-7.pdf

Reference44 articles.

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2. Gafner J, Hoffman P, Pulver D, Schütz M (1993) In: Proceedings of the 10th international oenological symposium, International Association for Winery Technology and Management, Montreux, Switzerland

3. Lema C, García-Jares C, Orriols Y, Angulo L (1996) Am J Enol Vitic 47:206–216

4. Zohre DE, Erten H (2002) Process Biochem 38:319–324

5. Egli CM, Edinger WD, Mitrakul CM, Henick-Kling T (1998) J Appl Microbiol 85:779–789

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