Wine yeast selection in the Iberian Peninsula:<i>Saccharomyces</i>and non-<i>Saccharomyces</i>as drivers of innovation in Spanish and Portuguese wine industries-Reference-Cited by-同舟云学术

Wine yeast selection in the Iberian Peninsula:Saccharomycesand non-Saccharomycesas drivers of innovation in Spanish and Portuguese wine industries

Published:2022-06-10 Issue: Volume: Page:1-29
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Morata A.¹^ORCID,Arroyo T.²,Bañuelos M. A.¹^ORCID,Blanco P.³,Briones A.⁴,Cantoral J. M.⁵,Castrillo D.³,Cordero-Bueso G.⁵,del Fresno J. M.¹,Escott C.¹^ORCID,Escribano-Viana R.⁶,Fernández-González M.⁴^ORCID,Ferrer S.⁷,García M.²,González C.¹,Gutiérrez A. R.⁶,Loira I.¹^ORCID,Malfeito-Ferreira M.⁸,Martínez A.⁹,Pardo I.⁷,Ramírez M.⁹,Ruiz-Muñoz M.⁵,Santamaría P.⁶,Suárez-Lepe J. A.¹,Vilela A.¹⁰,Capozzi V.¹¹

Affiliation:

1. EnotecUPM, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain

2. Departamento de Investigación Agroalimentaria, IMIDRA, Finca El Encín, Madrid, Spain

3. Estación de Viticultura e Enoloxía de Galicia (EVEGA-AGACAL), Leiro, Ourense, Spain

4. Tecnología de alimentos, Facultad de Ciencias y Tecnologías Químicas, Universidad de Castilla-La Mancha, Ciudad Real, Spain

5. Laboratorio de Microbiología. Dept. de Biomedicina, Biotecnología y Salud Pública. Facultad de Ciencias del Mar y Ambientales, Universidad de Cádiz, Puerto Real, Cádiz, Spain

6. Finca La Grajera, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Logroño, Spain

7. ENOLAB, Institut de Biotecnologia i Biomedicina (BioTecMed), Universitat de València, Valencia, Spain

8. Departamento Recursos Naturais Ambiente e Território (DRAT), Linking Landscape Environment Agriculture and Food Research Centre (LEAF), Instituto Superior de Agronomía, Tapada da Ajuda, Lisboa, Portugal

9. Departamento de Ciencias Biomédicas, Facultad de Ciencias (Edificio Antiguo Rectorado), Universidad de Extremadura, Badajoz, Spain

10. CQ-VR, Chemistry Research Centre, School of Life and Environmental Sciences (ECVA), University of Trás-os-Montes and Alto Douro (UTAD), Vila Real, Portugal

11. National Research Council (CNR) of Italy, c/o CS-DAT, Institute of Sciences of Food Production, Foggia, Italy

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2083574

Reference170 articles.

1. Sulfometuron Resistance as a Genetic Marker for Yeast Populations in Wine Fermentations

2. Rhodamine-Pink as a Genetic Marker for Yeast Populations in Wine Fermentation

3. Correlation between acetaldehyde and ethanol resistance and expression of HSP genes in yeast strains isolated during the biological aging of sherry wines

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