The effect of non-Saccharomyces yeasts on biogenic amines in Sauvignon Blanc wine and Gewürztraminer wine-Reference-Cited by-同舟云学术

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The effect of non-Saccharomyces yeasts on biogenic amines in Sauvignon Blanc wine and Gewürztraminer wine

Published:2024-06 Issue: Volume:59 Page:104153
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Tan Fengling,Wang Baoshi,Li Linbo,Yu Qingquan,Cai Jian^ORCID,Zhang Mingxia^ORCID

Publisher

Elsevier BV

Reference30 articles.

1. Influence of grape seed extract on suppression of biogenic amine accumulation, chemical and color traits of wet tarhana during fermentation;Akan;Food Bioscience,2021

2. Increase of fruity aroma during mixed T-delbrueckii/S-cerevisiae wine fermentation is linked to specific esters enhancement;Bely;International Journal of Food Microbiology,2015

3. Profiling the occurrence of biogenic amines in wine from Chinese market and during fermentation using an improved chromatography method;Bing;Food Control,2022

4. Variation in content of tyramine, histamine, 2-phenylethylamine, tryptamine and their precursor amino acids in a Chardonnay wine by using different commercial active dry yeasts and nitrogen sources;Bordiga;International Journal of Food Science and Technology,2020

5. Use of Hanseniaspora guilliermondii and Hanseniaspora opuntiae to enhance the aromatic profile of beer in mixed-culture fermentation with Saccharomyces cerevisiae;Bourbon-Melo;Food Microbiology,2021

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