Yeast species associated with wine grapes in China

Author:

Li Shuang-Shi,Cheng Chao,Li Zheng,Chen Jing-Yu,Yan Bin,Han Bei-Zhong,Reeves Malcolm

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference37 articles.

1. Co-fermentation with Pichia kluyveri increases varietal thiol concentrations in Sauvignon blanc;Anfang;Australian Journal of Grape and Wine Research,2009

2. A new medium for the detection of wild strains in brewing culture yeast;Angelo;Journal of the American Society of Brewing Chemistry,1987

3. Microbial interactions during wine production;Bisson,1991

4. Natural yeast flora of different varieties of grapes used for wine making in India;Chavan;Food Microbiology,2009

5. Oenological properties of non-Saccharomyces yeasts associated with wine-making;Ciani;World Journal of Microbiology and Biotechnology,1998

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