Metabolomics and flavor diversity in Cabernet Sauvignon wines fermented by various origins of Hanseniaspora uvarum in the presence and absence of Saccharomyces cerevisiae-Reference-Cited by-同舟云学术

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Metabolomics and flavor diversity in Cabernet Sauvignon wines fermented by various origins of Hanseniaspora uvarum in the presence and absence of Saccharomyces cerevisiae

Published:2024-07 Issue: Volume:203 Page:116396
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Wang Jun^ORCID,Wang Zhiying,Gao Hengfang,Bai Xi,Li Lei,Wei Ruteng,Dong Zhigang

Publisher

Elsevier BV

Reference45 articles.

1. Saccharomyces cerevisiae and Torulaspora delbrueckii Intra- and extra-cellular aromatic amino acids metabolism;Álvarez-Fernández;Journal of Agricultural and Food Chemistry,2019

2. Production of indole by wine-associated microorganisms under oenological conditions;Arevalo-Villena;Food Microbiology,2010

3. Aroma profiles of Vitis vinifera L. cv. Gewürztraminer Must fermented with co-cultures of Saccharomyces cerevisiae and seven Hanseniaspora spp;Badura;Fermentation,2023

4. Non-conventional yeasts for food and additives production in a circular economy perspective;Binati;FEMS Yeast Research,2021

5. The important contribution of non-saccharomyces yeasts to the aroma complexity of wine: A review;Borren;Foods,2020

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