New oenological practice to promote non-Saccharomyces species of interest: saturating grape juice with carbon dioxide
Author:
Funder
Biolaffort company
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://link.springer.com/article/10.1007/s00253-018-8861-4/fulltext.html
Reference97 articles.
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2. Albertin W, Zimmer A, Miot-Sertier C, Bernard M, Coulon J, Moine V, Colonna-Ceccaldi B, Bely M, Marullo P, Masneuf-Pomarede I (2017) Combined effect of the Saccharomyces cerevisiae lag phase and the non-Saccharomyces consortium to enhance wine fruitiness and complexity. Appl Microbiol Biotechnol 101:7603–7620. https://doi.org/10.1007/s00253-017-8492-1
3. Anfang N, Brajkovich M, Goddard MR (2009) Co-fermentation with Pichia kluyveri increases varietal thiol concentrations in Sauvignon Blanc. Aust J Grape Wine Res 15:1–8. https://doi.org/10.1111/j.1755-0238.2008.00031.x
4. Azzolini M, Fedrizzi B, Tosi E, Finato F, Vagnoli P, Scrinzi C, Zapparoli G (2012) Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine. Eur Food Res Technol 235:303–313. https://doi.org/10.1007/s00217-012-1762-3
5. Bely M, Renault PE (2013) Non-conventional yeasts and alcohol level reduction. Oenoviti international network, Bordeaux September 2013
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