Impact of simultaneous and sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on non-volatiles and volatiles of lychee wines-Reference-Cited by-同舟云学术

Impact of simultaneous and sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on non-volatiles and volatiles of lychee wines

Published:2016-01 Issue: Volume:65 Page:53-61
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Chen Dai,Liu Shao-Quan^ORCID

Funder

Ministry of Education of Singapore

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

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

2. Microbial formation and modification of flavor and off-flavor compounds in wine;Bartowsky,2008

3. Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality;Belda;Applied Microbiology and Biotechnology,2015

4. Implications of nitrogen nutrition for grapes, fermentation and wine;Bell;Australian Journal of Grape and Wine Research,2005

5. Impact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on high-sugar fermentation;Bely;International Journal of Food Microbiology,2008

Cited by 44 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Coinoculation of autochthonous starter cultures: A strategy to improve the flavor characteristics and inhibit biogenic amines of Harbin dry sausage;Food Chemistry: X;2024-10

2. Advancements and challenges for brewing aroma-enhancement fruit wines: Microbial metabolizing and brewing techniques;Food Chemistry;2024-10

3. Enhancement of ester biosynthesis in blueberry wines through co-fermentation via cell–cell contact between Torulaspora delbrueckii and Saccharomyces cerevisiae;Food Research International;2024-03

4. Advances in the Quality Improvement of Fruit Wines: A Review;Horticulturae;2024-01-18

5. Contribution of Saccharomyces and Non-Saccharomyces Yeasts on the Volatile and Phenolic Profiles of Rosehip Mead;Antioxidants;2023-07-19