Influence of fungicide treatments on the occurrence of yeast flora associated with wine grapes

Author:

Comitini Francesca,Ciani Maurizio

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology

Reference22 articles.

1. Bisson L.F. (1999). Stuck and sluggish fermentations. Am. J. Enol. Vitic., 50: 107–111.

2. de la Torre M.J., Millan M.C., Perez-Juan P.M., Morales J., Ortega J.M. (1999). Spoilage yeasts in the wine industry. Microbios, 14: 100–127.

3. Fleet G.H. (2003). Yeast interactions and wine flavour. Int. J. Food. Microbiol., 86: 11–22.

4. Fleet G.H., Prakitchaiwattana C., Beh A.L., Heard G. (2002). The yeast ecology of wine grapes In: Ciani M, Ed., Biodiversity and Biotechnology of Wine Yeast, Research Signpost, Kerala, India, pp. 1–17.

5. Guerra E., Sordi G., Mannazzu I., Clementi F., Fatichenti F. (1999). Occurrence of wine yeasts on grapes subjected to different pesticide treatments. It. J. Food. Sci., 3: 221–230.

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