Yeast Biodiversity in Vineyards and Wineries and Its Importance to the South African Wine Industry. A Review-Reference-Cited by-同舟云学术

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Yeast Biodiversity in Vineyards and Wineries and Its Importance to the South African Wine Industry. A Review

Published:2017-05 Issue:2 Volume:20 Page:
ISSN:2224-7904
Container-title:South African Journal of Enology & Viticulture
language:
Short-container-title:SAJEV

Author:

Pretorius I.S.,van der Westhuizen T.J.,Augustyn O.P.H.

Publisher

Stellenbosch University

Cited by 15 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Updating the scientific content of the modern geography of viticulture for human, physical and regional applied studies;Mediterranean Geoscience Reviews;2024-04-21

2. Aroma characteristics of volatile compounds brought by variations in microbes in winemaking;Food Chemistry;2023-09

3. Constructing Micro-Landscapes: Management and Selection Practices on Microbial Communities in a Traditional Fermented Beverage;Frontiers in Ecology and Evolution;2022-02-10

4. Native yeast and non-yeast fungal communities of Cabernet Sauvignon berries from two Washington State vineyards, and persistence in spontaneous fermentation;International Journal of Food Microbiology;2021-07

5. Oenological Potential of Autochthonous Saccharomyces cerevisiae Yeast Strains from the Greek Varieties of Agiorgitiko and Moschofilero;Beverages;2021-05-24

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