Effect of co-inoculation of Saccharomyces and non-Saccharomyces yeasts and nutrients addition during malolactic fermentation on apple cider composition-Reference-Cited by-同舟云学术

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Effect of co-inoculation of Saccharomyces and non-Saccharomyces yeasts and nutrients addition during malolactic fermentation on apple cider composition

Published:2024-08 Issue: Volume:60 Page:104314
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Călugăr Paul Cristian^ORCID,Coldea Teodora Emilia^ORCID,Pop Carmen-Rodica,Stan Laura,Socaci Sonia Ancuța^ORCID,Ranga Floricuța,Hegheș Simona Codruța^ORCID,Geană Elisabeta-Irina,Mudura Elena

Funder

European Social Fund

Publisher

Elsevier BV

Reference65 articles.

1. Timing of malolactic fermentation inoculation in Shiraz grape must and wine: Influence on chemical composition;Abrahamse;World Journal of Microbiology and Biotechnology,2012

2. Impact of the Physicochemical composition and microbial diversity in apple juice fermentation process: A review;Al Daccache;Molecules,2020

3. Impact on chemical profile in apple juice and cider made from unripe, ripe and senescent dessert varieties;Alberti;LWT - Food Science and Technology,2016

4. Polyphenolic profiles of Basque cider apple cultivars and their technological properties;Alonso-Salces;Journal of Agricultural and Food Chemistry,2004

5. Cider fermentation with three Williopsis saturnus yeast strains and volatile changes;Aung;Annals of Microbiology,2015

Cited by 1 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. Determination of physicochemical quality parameters of fruit wines produced in Republic of Serbia;Arhiv za farmaciju;2024

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