Non-Saccharomyces yeasts as bioprotection in the composition of red wine and in the reduction of sulfur dioxide-Reference-Cited by-同舟云学术

Non-Saccharomyces yeasts as bioprotection in the composition of red wine and in the reduction of sulfur dioxide

Published:2021-09 Issue: Volume:149 Page:111781
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Windholtz Sara,Redon Pascaline,Lacampagne Soizic,Farris Laura,Lytra Georgia,Cameleyre Margaux,Barbe Jean-Christophe,Coulon Joana,Thibon Cécile,Masneuf-Pomarède Isabelle

Funder

Université de Bordeaux

Organisation Internationale de la Vigne et du Vin

Publisher

Elsevier BV

Subject

Food Science

Reference73 articles.

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3. Development, validation and application of a specific method for the quantitative determination of wine esters by headspace-solid-phase microextraction-gas chromatography–mass spectrometry;Antalick;Food Chemistry,2010

4. Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine;Azzolini;European Food Research and Technology,2012

5. Contribution to the aroma of white wines by controlled Torulaspora delbrueckii cultures in association with Saccharomyces cerevisiae;Azzolini;World Journal of Microbiology and Biotechnology,2015

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