Evaluation of Fermentation Efficiency of Yeast Strains and their Effect on Quality of Young Wines

Author:

Sharma A. K.,Singh Pranay Nath,Sawant S. D.

Publisher

Springer Science and Business Media LLC

Subject

Microbiology

Reference21 articles.

1. Nykaänen L (1986) Formation and occurrence of flavour compounds in wine and distilled alcoholic beverages. Am J Enol Vitic 37:84–96

2. Lambrechts MG, Pretorius IS (2000) Yeast and its importance to wine aroma—a review. S Afr J Enol Vitic 21:97–129. http://www.sasev.org/journal-sajev/sajev-articles/volume-21-special-issue/art5%20yeast%20and%20wine%20aroma.pdf

3. Sharma AK, Sawant SD, Adsule PG, Rajguru YR (2009) Comparison of commercial and locally identified yeast strains in relation to young wine quality of Cabernet Sauvignon. S Afr J Enol Vitic 30:148–150. http://www.sasev.org/journal-sajev/sajev-articles/volume-30-2/Comparison%20of%20commercial%20and%20locally%20Yeast%20strains%20Cab%20Sauvignon%20pp%20148-150.pdf/view

4. Rainieri S, Pretorius IS (2000) Selection and improvement of wine yeasts. Ann Microbiol 50:15–31. http://www.annmicro.unimi.it/full/50/rainieri_50_15.pdf

5. Pretorius IS (2000) Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking. Yeast 16:675–729. http://bio.ijs.si/~upetrovic/png/Yeast_wine_Yeast_16_675.pdf

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