Metschnikowia pulcherrima as biocontrol agent and wine aroma enhancer in combination with a native Saccharomyces cerevisiae-Reference-Cited by-同舟云学术

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Metschnikowia pulcherrima as biocontrol agent and wine aroma enhancer in combination with a native Saccharomyces cerevisiae

Published:2023-05 Issue: Volume:181 Page:114758
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Canonico Laura,Agarbati Alice,Galli Edoardo,Comitini Francesca,Ciani Maurizio^ORCID

Funder

Marche Region

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Improved Saccharomyces cerevisiae strain in pure and sequential fermentation with Torulaspora delbrueckii for the production of Verdicchio wine with reduced sulfites;Agarbati;Applied Sciences,2020

2. Molecular and phenotypic characterization of Metschnikowia pulcherrima strains from Douro wine region;Barbosa;Fermentation,2018

3. Selection and use of pectinolytic yeasts for improving clarification and phenolic extraction in winemaking;Belda;International Journal of Food Microbiology,2016

4. Unraveling the enzymatic basis of wine “flavorome”: A phylo-functional study of wine related yeast species;Belda;Frontiers in Microbiology,2016

5. 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

Cited by 19 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. Effect of gamma irradiation on sensory and aroma compounds of soaked bayberry jiu;Radiation Physics and Chemistry;2024-11

2. Preliminary Characterisation of Metschnikowia pulcherrima to Be Used as a Starter Culture in Red Winemaking;Beverages;2024-09-12

3. The Interplay of Bottle Storage and Wood Ageing Technology: Volatile and Sensory Profiles of Wine Spirits Aged with Chestnut Wood;Food and Bioprocess Technology;2024-09-07

4. Two-Stage Screening of Metschnikowia spp. Bioprotective Properties: From Grape Juice to Fermented Must by Saccharomyces cerevisiae;Microorganisms;2024-08-13

5. The impact of simultaneous inoculation with Torulaspora delbrueckii and Hanseniaspora uvarum combined with Saccharomyces cerevisiae on chemical and sensory quality of Sauvignon blanc wines;Frontiers in Microbiology;2024-07-24

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