Improving alcoholic fermentation by activation of Saccharomyces species during the rehydration stage-Reference-Cited by-同舟云学术

Improving alcoholic fermentation by activation of Saccharomyces species during the rehydration stage

Published:2013-01 Issue:1 Volume:50 Page:126-131
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Hellín P. Díaz-,Úbeda J.,Briones A.

Funder

Regional Project Programme

Publisher

Elsevier BV

Subject

Food Science

Reference13 articles.

1. Early thiamin assimilation by yeasts under enological conditions: impact on alcoholic fermentation kinetics;Bataillon;Journal of Fermentation and Bioengineering,1996

2. Characteristics of cellular membranes at rehydration of dehydrated yeast Saccharomyces cerevisiae;Beker;European Journal of Applied Microbiology and Biotechnology,1984

3. Discrepancy in glucose and fructose utilisation during fermentation by Saccharomyces cerevisiae wine yeast strains;Berthels;FEMS Yeast Research,2004

4. Stuck and sluggish fermentations;Bisson;American Journal of Enology and Viticulture,1999

5. Dynamic responses of reserve carbohydrate metabolism under carbon and nitrogen limitations in Saccharomyces cerevisiae;Parrou;Yeast,1999

Cited by 11 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. The Impact of the Inoculation of Different Pied de Cuve on the Chemical and Organoleptic Profiles of Wines;Microorganisms;2024-08-13

2. The Effect of Yeast Inoculation Methods on the Metabolite Composition of Sauvignon Blanc Wines;Fermentation;2023-08-14

3. Active Dry Yeast: Lessons from Patents and Science;Comprehensive Reviews in Food Science and Food Safety;2019-05-09

4. Yeast Supply, Fermentation, and Handling Insights, Best Practice and Consequences of Failure;Brewing Microbiology: Current Research, Omics and Microbial Ecology;2017

5. Anhydrobiosis and Dehydration of Yeasts;Biotechnology of Yeasts and Filamentous Fungi;2017