Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae-Reference-Cited by-同舟云学术

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Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae

Published:2015-07-17 Issue:5 Volume:241 Page:707-717
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Benito Santiago,Hofmann Theresa,Laier Marcus,Lochbühler Bernd,Schüttler Armin,Ebert Kristin,Fritsch Stefanie,Röcker Jessica,Rauhut Doris

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/s00217-015-2497-8.pdf

Reference79 articles.

1. Jolly NP, Varela C, Pretorius IS (2014) Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered. FEMS Yeast Res 14:215–237

2. Sadoudi M, Tourdot-Marechal R, Rousseaux S, Steyer D, Gallardo-Chacon JJ, Ballester J, Vichi S, Guerin-Schneider R, Caixach J, Alexandre H (2012) Yeast- yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts. Food Microbiol 32:243–253

3. Jolly NP, Augustyn OPH, Pretorius IS (2003) The effect of non-Saccharomyces yeasts on fermentation and wine quality. S Afr J Enol Vitic 24:55–62

4. Soden A, Francis I, Oakey H, Henschke P (2000) Effects of co-fermentation with Candida stellata and Saccharomyces cerevisiae on the aroma and composition of Chardonnay wine. Aust J Grape Wine Res 6:21–30

5. Azzolini M, Fedrizzi B, Tosi E, Finato F, Vagnoli P, Scrinzi C, Zapparoli G (2012) Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine. Eur Food Res Technol 235:303–313

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