Fungal Diversity and Dynamics during Grape Wine Fermentations with Different Sulfite Levels and Yeast Inoculations
Author:
Publisher
American Society for Enology and Viticulture
Subject
Horticulture,Food Science
Cited by 9 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. Influence of an indigenous yeast, CECA, from the Ningxia wine region of China, on the fungal and bacterial dynamics and function during Cabernet Sauvignon wine fermentation;Journal of the Science of Food and Agriculture;2024-06-26
2. Using Non-SaccharomycesYeast to Modify Acidity during Wine Fermentations fromVitisHybrid Grapes Grown in a Warm Region;American Journal of Enology and Viticulture;2024-01
3. Influence of an indigenous yeast, CECA, from the Ningxia wine region of China, on the yeast community dynamics and aroma of Cabernet Sauvignon wines;LWT;2023-11
4. Analysis of the bacterial and fungal populations in South African sorghum beer (umqombothi) using full-length 16S rRNA amplicon sequencing;World Journal of Microbiology and Biotechnology;2023-10-21
5. Exploring future applications of the apiculate yeast Hanseniaspora;Critical Reviews in Biotechnology;2023-02-23
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