The impact of non-Saccharomyces yeasts in the production of alcoholic beverages
Author:
Funder
Wine Australia
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s00253-016-7941-6.pdf
Reference134 articles.
1. Alba-Lois L, Segal-Kischinevzky C (2010). Yeast fermentation and the making of beer and wine. Scitable, Nature Education
2. Albertin W, Setati ME, Miot-Sertier C, Mostert TT, Colonna-Ceccaldi B, Coulon J, Girard P, Moine V, Pillet M, Salin F, Bely M, Divol B, Masneuf-Pomarede I (2016) Hanseniaspora uvarum from winemaking environments show spatial and temporal genetic clustering. Front Microbiol 6:16
3. Alexander M, Jeffries T (1990) Respiratory efficiency and metabolite partitioning as regulatory phenomena in yeasts. Enzym Microb Technol 12:2–19
4. Aung MT, Lee PR, Yu B, Liu SQ (2015) Cider fermentation with three Williopsis saturnus yeast strains and volatile changes. Ann Microbiol 65:921–928
5. 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 cerevisiae. World J Microbiol Biotechnol 31:277–293
Cited by 194 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and floreal aroma of Catarratto wines;Food Chemistry;2024-12
2. Comparison of volatile compounds and sensory profiles of low-alcohol pear beverages fermented with Saccharomyces cerevisiae and different non-Saccharomyces cerevisiae;Food Microbiology;2024-12
3. Activation of the yeast Retrograde Response pathway by adaptive laboratory evolution with S-(2-aminoethyl)-L-cysteine reduces ethanol and increases glycerol during winemaking;Microbial Cell Factories;2024-08-20
4. Witbier Fermented by Sequential Inoculation of Schizosaccharomyces pombe and Saccharomyces cerevisiae: Influence of Starchy Ingredients and S. cerevisiae Strain Used for In-Bottle Refermentation;Beverages;2024-06-26
5. Temporal and spatial dynamics within the fungal microbiome of grape fermentation;Environmental Microbiology;2024-06
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3