The effect of sulfur dioxide addition at crush on the fungal and bacterial communities and the sensory attributes of Pinot gris wines-Reference-Cited by-同舟云学术

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The effect of sulfur dioxide addition at crush on the fungal and bacterial communities and the sensory attributes of Pinot gris wines

Published:2019-02 Issue: Volume:290 Page:1-14
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Morgan Sydney C.,Tantikachornkiat Mansak,Scholl Chrystal M.,Benson Natasha L.,Cliff Margaret A.,Durall Daniel M.

Funder

UBC Okanagan Biology Department

British Columbia Wine Grape Council and AgriInnovate Program Stream B Activity 8

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference90 articles.

1. Sulphur dioxide affects culturability and volatile phenol production by Brettanomyces/Dekkera bruxellensis;Agnolucci;Int. J. Food Microbiol.,2010

2. PERMANOVA, ANOSIM, and the Mantel test in the face of heterogeneous dispersions: what null hypothesis are you testing?;Anderson;Ecol. Monogr.,2013

3. Determination of viable wine yeast using DNA binding dyes and quantitative PCR;Andorrà;Int. J. Food Microbiol.,2010

4. Effect of oenological practices on microbial populations using culture-independent techniques;Andorrà;Food Microbiol.,2008

5. Effect of grape juice composition and nutrient supplementation on the production of sulfur dioxide and carboxylic compounds by Saccharomyces cerevisiae;Andorrà;Aust. J. Grape Wine Res.,2017

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