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:

Zhang Jing,Wang Xuerong,Zhang Fang,Sun Yue

Publisher

Elsevier BV

Subject

Food Science

Reference61 articles.

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4. Management of postharvest grape withering to optimise the aroma of the final wine: A case study on amarone;Bellincontro;Food Chemistry,2016

5. Application of autochthonous yeast Saccharomyces cerevisiae XG3 in Treixadura wines from D.O. Ribeiro (NW Spain): Effect on wine aroma;Blanco;Fermentation,2021

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