Evidence of 2-methoxypyrazine reduction in cabernet sauvignon wines via spontaneous fermentation
Author:
Funder
Brazilian National Research Council
Fundação de Amparo à Pesquisa e Inovação do Estado de Santa Catarina
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s00217-024-04518-8.pdf
Reference39 articles.
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2. Ding Y, Wei R, Wang L et al (2023) Exploring the ecological characteristics of natural microbial communities along the continuum from grape berries to winemaking. Food Res Int 167:112718. https://doi.org/10.1016/j.foodres.2023.112718
3. Lisanti MT, Blaiotta G, Nioi C, Moio L (2019) Alternative methods to SO2 for microbiological stabilization of wine. Compr Rev Food Sci Food Saf 18:455–479. https://doi.org/10.1111/1541-4337.12422
4. Guo L, Li R, Chen W et al (2023) The interaction effects of pesticides with Saccharomyces cerevisiae and their fate during wine-making process. Chemosphere 328:138577. https://doi.org/10.1016/j.chemosphere.2023.138577
5. Wójcicki M, Świder O, Choińska R et al (2022) New isolated autochthonous strains of S. cerevisiae for fermentation of two grape varieties grown in Poland. Appl Sci 12:3483. https://doi.org/10.3390/app12073483
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