Influence of vintage and selected starter on Torulaspora delbrueckii/Saccharomyces cerevisiae sequential fermentation
Author:
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/s00217-015-2507-x.pdf
Reference26 articles.
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3. Azzolini M, Tosi E, Lorenzini M, Finato F, Zapparoli G (2015) Contribution to the aroma of white wines by controlled Torulaspora delbrueckii cultures in association with Saccharomyces cereviasiae. World J Microbiol Biotechnol 31:277–293
4. Benito S, Morata A, Palomero F, Gonzalez MC, Suarez-Lepe JA (2011) Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies. Food Chem 124:15–23
5. Contreras A, Hidalgo C, Henschke PA, Chambers PJ, Curtin C, Varela C (2014) Evaluation of non-Saccharomyces yeasts for the reduction of alcohol content in wine. Appl Environ Microbiol 80:1670–1678
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