Selection of indigenous Saccharomyces cerevisiae strains in Shanshan County (Xinjiang, China) for winemaking and their aroma-producing characteristics-Reference-Cited by-同舟云学术

Selection of indigenous Saccharomyces cerevisiae strains in Shanshan County (Xinjiang, China) for winemaking and their aroma-producing characteristics

Published:2015-09-01 Issue:11 Volume:31 Page:1781-1792
ISSN:0959-3993
Container-title:World Journal of Microbiology and Biotechnology
language:en
Short-container-title:World J Microbiol Biotechnol

Author:

Liu Ning,Qin Yi,Song Yuyang,Ye Dongqin,Yuan Wei,Pei Yingfang,Xue Bo,Liu Yanlin

Funder

Fundamental Research Funds of the Central Universities

China Agriculture Research System

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Physiology,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s11274-015-1929-8.pdf

Reference55 articles.

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2. Álvarez-Pérez JM, Campo E, San-Juan F, Coque JJR, Ferreira V, Hernández-Orte P (2012) Sensory and chemical characterisation of the aroma of Prieto Picudo rosé wines: the differential role of autochthonous yeast strains on aroma profiles. Food Chem 133:284–292

3. Antonelli A, Castellari L, Zambonelli C, Carnacini A (1999) Yeast influence on volatile composition of wines. J Agric Food Chem 47:1139–1144

4. Ayoub MJ, Legras JL, Saliba R, Gaillardin C (2006) Application of multi locus sequence typing to the analysis of the biodiversity of indigenous Saccharomyces cerevisiae wine yeasts from Lebanon. J Appl Microbiol 100:699–711

5. Carrascosa AV et al (2012) Influence of locally-selected yeast on the chemical and sensorial properties of Albariño white wines. LWT-Food Sci Technol 46:319–325

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