Impact of high hydrostatic pressure and ultrasounds technologies in the autolytic process of Saccharomyces cerevisiae in a model wine system-Reference-Cited by-同舟云学术

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Impact of high hydrostatic pressure and ultrasounds technologies in the autolytic process of Saccharomyces cerevisiae in a model wine system

Published:2024-02 Issue: Volume:57 Page:103614
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Blanco-Huerta Coro,Rodríguez-Nogales José Manuel,Vila-Crespo Josefina^ORCID,Ruipérez Violeta^ORCID,Fernández-Fernández Encarnación^ORCID

Publisher

Elsevier BV

Reference43 articles.

1. Aging on lees and their alternatives: Impact on wine;Alexandre,2022

2. Yeast autolysis in sparkling wine - a review;Alexandre;Australian Journal of Grape and Wine Research,2006

3. Advances in product release strategies and impact on bioprocess design;Balasundaram;Trends in Biotechnology,2009

4. Mechanistic studies on the inactivation of Saccharomyces cerevisiae by high pressure;Brul;Lnnovative Food Science & Emerging Technologies,2000

5. Managing the quality of sparkling wines;Buxaderas,2022

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