Comparative metabolic profiling of Cabernet Sauvignon wines reveals the potential of different Wickerhamomyces anomalus co-fermented with commercial Saccharomyces cerevisiae-Reference-Cited by-同舟云学术

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Comparative metabolic profiling of Cabernet Sauvignon wines reveals the potential of different Wickerhamomyces anomalus co-fermented with commercial Saccharomyces cerevisiae

Published:2023-08 Issue: Volume:186 Page:115229
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Wang Jun^ORCID,Yan Juanjuan,Gao Hengfang,Li Xia,Dong Zhigang,Yan Sha,Shi Fei

Funder

Shanxi Agricultural University

Publisher

Elsevier BV

Subject

Food Science

Reference66 articles.

1. Convergence of plasma metabolomics and proteomics analysis to discover signatures of high-grade serous ovarian cancer;Ahn;Cancers,2020

2. Modulating wine aromatic amino acid catabolites by using Torulaspora delbrueckii in sequentially inoculated fermentations or Saccharomyces cerevisiae alone;Álvarez-Fernández;Microorganisms,2020

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

4. Study of sangiovese wines pigment profile by UHPLC-MS/MS;Arapitsas;Journal of Agricultural and Food Chemistry,2012

5. A metabolomic approach to the study of wine micro-oxygenation;Arapitsas;PLoS One,2012

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