Cider fermentation with three Williopsis saturnus yeast strains and volatile changes
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s13213-014-0935-7.pdf
Reference32 articles.
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3. Ciani M, Maccarelli F (1998) Oenological properties of non-Saccharomyces wine yeasts associated with wine-making. World J Microbiol Biotechnol 14:199–203
4. Dequin S, Salmon JM, Nguyen HV, Blondin B (2003) Wine yeasts. In: Boekhout T, Robert V (eds) Yeasts in food: beneficial and detrimental aspects. Berhr’s Verlag, Hamburg, pp 389–412
5. Egli CM, Edinger WD, Mitrakul CM, Henick-Kling T (1998) Dynamics of indigenous and inoculated yeast populations and their effect on the sensory character of Riesling and Chardonnay wines. J Appl Microbiol 85:779–789
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