Shaping the chromatic characteristics of red wines by using biofilm-detached cells of Starmerella bacillaris strains

Author:

Rossetti Alessio PioORCID,Perpetuini Giorgia,Valbonetti LucaORCID,Zulli Camillo,Perla Carlo,Sidari Rossana,Tofalo RosannaORCID

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference43 articles.

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3. Effect of biofilm formation by Oenococcus oeni on malolactic fermentation and the release of aromatic compounds in wine;Bastard;Frontiers in Food Microbiology,2016

4. Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations;Belda;International Journal of Food Microbiology,2017

5. Evaluation of thresholds and minimum difference concentrations for various constituents of wines. Water solutions of pure substances;Berg;Food Technology,1955

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