Comparison of potential Wickerhamomyces anomalus to improve the quality of Cabernet Sauvignon wines by mixed fermentation with Saccharomyces cerevisiae-Reference-Cited by-同舟云学术

Comparison of potential Wickerhamomyces anomalus to improve the quality of Cabernet Sauvignon wines by mixed fermentation with Saccharomyces cerevisiae

Published:2023-01 Issue: Volume:173 Page:114285
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Wang Jun^ORCID,Yan Juanjuan,Zhang Wenjia,Zhang Yuxiu,Dong Zhigang,Luo Hua,Liu Min,Su Jing

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

1. Effect of skin contact before and during alcoholic fermentation on the chemical and sensory profile of South African Chenin Blanc white wines;Aleixandre-Tudo;South African Journal for Enology & Viticulture,2015

2. Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations;Andorrà;European Food Research and Technology,2010

3. Growth and metabolism of non- Saccharomyces yeasts isolated from Washington state vineyards in media and high sugar grape musts;Aplin;Food Microbiology,2019

4. A new simplified method for measuring the color of wines. I. Red and rose wines;Ayala;American Journal of Enology and Viticulture,1997

5. A new simplified method for measuring the color of wines. III. All wines and brandies;Ayala;American Journal of Enology and Viticulture,1999

Cited by 25 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. Transcriptomics to evaluate the influence mechanisms of ethanol on the ester production of Wickerhamomyces anomalus with the induction of lactic acid;Food Microbiology;2024-09

2. Wickerhamomyces anomalus: A promising yeast for controlling mold growth and diverse biotechnological applications;Trends in Food Science & Technology;2024-09

3. Effect of co-fermentation of non-Saccharomyces yeasts with Saccharomyces cerevisiae on the quality and flavor of blueberry wine;Food Research International;2024-09

4. Spontaneous vinification supports different microbiota, volatilome and leads to wines with different sensory attributes compared to vinifications inoculated with commercial and indigenous to vidiano cultivar Saccharomyces cerevisiae;LWT;2024-08

5. Metabolomics and flavor diversity in Cabernet Sauvignon wines fermented by various origins of Hanseniaspora uvarum in the presence and absence of Saccharomyces cerevisiae;LWT;2024-07