Influence of an indigenous yeast, CECA, from the Ningxia wine region of China, on the yeast community dynamics and aroma of Cabernet Sauvignon wines
Author:
Publisher
Elsevier BV
Subject
Food Science
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Cited by 5 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. Selection of indigenous Saccharomyces cerevisiae strains with good oenological and aroma characteristics for winemaking in Ningxia China;Food Chemistry: X;2024-10
2. Influence and metabolomic basis of an indigenous yeast CECA, from Ningxia wine region of China, on the aroma and flavor of Cabernet Sauvignon wines;Food Chemistry: X;2024-10
3. Impact of biodynamic and organic vineyard management on the microorganism community and aroma characteristics of cabernet sauvignon wine;Journal of Cleaner Production;2024-08
4. 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
5. Screening of native Saccharomyces cerevisiae strains from Chile for beer production;Frontiers in Microbiology;2024-02-09
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