Effects of Pure and Mixed-Cultures ofSaccharomyces cerevisiaeandWilliopsis saturnuson the Volatile Profiles of Grape Wine
Author:
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://www.tandfonline.com/doi/pdf/10.1080/08905436.2012.723606
Reference44 articles.
1. Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations
2. Co-fermentation withPichia kluyveriincreases varietal thiol concentrations in Sauvignon Blanc
3. Impact of mixed Torulaspora delbrueckii–Saccharomyces cerevisiae culture on high-sugar fermentation
4. Molecular and technological approaches to evaluate strain biodiversity in Hanseniaspora uvarum of wine origin
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