Aroma production and fermentation performance of S. cerevisiae × S. kudriavzevii natural hybrids under cold oenological conditions
Author:
Funder
CONACYT
Spanish Government
FEDER
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Reference31 articles.
1. Cold response in Saccharomyces cerevisiae: new functions for old mechanisms;Aguilera;FEMS Microbiol. Rev.,2007
2. Effect of temperature on the prevalence of Saccharomyces non-cerevisiae species against a S. cerevisiae wine strain in wine fermentation: competition, physiological fitness, and influence in final wine composition;Alonso-Del-Real;Front. Microbiol.,2017
3. Effects of temperature, pH and sugar concentration on the growth parameters of Saccharomyces cerevisiae, S. kudriavzevii and their interspecific hybrid;Arroyo-López;Int. J. Food Microbiol.,2009
4. Fermentative stress adaptation of hybrids within the Saccharomyces sensu stricto complex;Belloch;Int. J. Food Microbiol.,2008
5. Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds;Beltran;Int. J. Food Microbiol.,2008
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