Influence of microbial population on the characteristics of carbonic maceration wines

Author:

Gutiérrez Ana Rosa,Santamaría Pilar,Olarte Carmen,López-Alfaro Isabel,Garijo Patrocinio,González-Arenzana Lucía,Sanz Susana

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Dominance of Saccharomyces cerevisiae in alcoholic fermentation processes: Role of physiological fitness and microbial interactions;Albergaria;Applied Microbiology and Biotechnology,2016

2. Esters in wines: New insight through the establishment of a database of French wines;Antalick;American Journal of Enology and Viticulture,2014

3. Acetic acid bacteria spoilage of bottled red wine – a review;Bartowsky;International Journal of Food Microbiology,2008

4. Yeast stress response and fermentation efficiency: How to survive the making of wine - a review;Bauer;South African Journal for Enology & Viticulture,2019

5. The “pied de cuve” as an alternative way to manage indigenous fermentation: Impact on the fermentative process and Saccharomyces cerevisiae diversity;Börlin;Oeno one,2020

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