Impact of sequential inoculation timing on the quality of wine fermented by indigenous Lachancea thermotolerans and Saccharomyces cerevisiae
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Elsevier BV
Reference34 articles.
1. The impacts of Lachancea thermotolerans yeast strains on winemaking;Benito;Applied Microbiology and Biotechnology,2018
2. Combined use of Lachancea thermotolerans and Schizosaccharomyces pombe in winemaking: A review;Benito;Microorganisms,2020
3. Combined use of S. pombe and L. thermotolerans in winemaking. Beneficial effects determined through the study of wines' analytical characteristics;Benito;Molecules,2016
4. Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae;Benito;European Food Research and Technology,2015
5. Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: A study on Lachancea thermotolerans, Metschnikowia spp. and Starmerella bacillaris strains isolated in Italy;Binati;International Journal of Food Microbiology,2020
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