Yeasts and Sparkling Wine Production

Author:

Alexandre Hervé

Publisher

Springer New York

Reference171 articles.

1. Abbas, C. A. (2006). Production of antioxidants, aromas, colours, flavours, and vitamins by yeasts. In A. Querol & G. H. Fleet (Eds.), Yeasts in food and beverages (pp. 285–334). Berlin: Springer.

2. Acedo, M. I., Pueyo, E., & Polo, M. C. (1994). Preliminary studies on peptides in wine by HPLC. American Journal of Enology and Viticulture, 45, 167–172.

3. Alexandre, H. (2011). Downstream processing and product recovery: Autolysis of yeasts. In M. Moo-Young (Ed.), Comprehensive biotechnology (Vol. 2, 2nd ed., pp. 641–649). Elsevier.

4. Alexandre, H., & Charpentier, C. (1998). Biochemical aspects of stuck and sluggish fermentation in grape must. Journal of Industrial Microbiology and Biotechnology, 20, 20–27.

5. Alexandre, H., & Guilloux-Benatier, M. (2006). Yeast autolysis in sparkling wine. Australian Journal of Grape and Wine Research, 12, 119–127.

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