Evaluation of indigenous non-Saccharomyces yeasts isolated from a South Australian vineyard for their potential as wine starter cultures

Author:

Lin Mandy Man-Hsi,Boss Paul K.ORCID,Walker Michelle E.,Sumby Krista M.,Grbin Paul R.,Jiranek VladimirORCID

Funder

Wine Australia

Australian Research Council

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference59 articles.

1. Methods in Yeast Genetics: A Cold Spring Harbor Laboratory Course Manual, 1997 Edition;Adams,1998

2. The impact of fungicide treatments on yeast biota of Verdicchio and Montepulciano grape varieties;Agarbati;PLoS One,2019

3. Co-fermentation with Pichia kluyveri increases varietal thiol concentrations in sauvignon blanc;Anfang;Aust. J. Grape Wine R.,2008

4. Wine aroma improvement using a β-glucosidase preparation from Aureobasidium pullulans;Baffi;Appl. Biochem. Biotech.,2013

5. The microbial ecology of wine grape berries;Barata;Int. J. Food Microbiol.,2012

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