Evaluation of the performance of Torulaspora delbrueckii, Williopsis saturnus, and Kluyveromyces lactis in lychee wine fermentation
Author:
Funder
Ministry of Education — Singapore
China Scholarship Council
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Reference37 articles.
1. Chemical, physical–chemical, and sensory characteristics of lychee (Litchi chinensis Sonn.) wines;Alves;J. Food Sci.,2011
2. Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine;Azzolini;Eur. Food Res. Technol.,2012
3. Microbial formation and modification of flavor and off-flavor compounds in wine;Bartowsky,2008
4. Impact of mixed Torulaspora delbrueckii–Saccharomyces cerevisiae culture on high-sugar fermentation;Bely;Int. J. Food Microbiol.,2008
5. Screening of non-Saccharomyces wine yeast for the presence of extracellular hydrolytic enzymes;Charoenchai;Aust. J. Grape Wine Res.,1997
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