Influence of choice of yeasts on volatile fermentation-derived compounds, colour and phenolics composition in Cabernet Sauvignon wine

Author:

Blazquez Rojas Inmaculada,Smith Paul A.,Bartowsky Eveline J.

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Physiology,Biotechnology

Reference42 articles.

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2. Antoce AO, Namolosanu I (2011) Rapid and precise discrimination of wines by means of an electronic nose based on gas-chromatography. Rev Chim 62(6):593–595

3. Bartowsky EJ, Dillon SJ, Henschke PA, Markides AJ, Dumont A, Pretorius IS, Oritz-Julien A, Herderich MJ (2004) The potential of Saccharomyces cerevisiae wine yeast to improve red wine colour. Aust NZ Grapegrower Winemaker 490:83–85

4. Belloch C, Orlic S, Barrio E, Querol A (2008) Fermentative stress adaptation of hybrids within the Saccharomyces sensu stricto complex. Int J Food Microbiol 122(1–2):188–195. doi: 10.1016/j.ijfoodmicro.2007.11.083

5. Bellon J, Rose L, Currie B, Ottawa J, Bell S, Mclean H, Rayment C, Treacher C, Henschke P (2008) Summary from the winemaking with non-conventional yeasts workshops, 13th AWITC. Aust NZ Grapegrower Winemaker 528:72–77

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