Bioprotection strategies in winemaking
Author:
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Reference152 articles.
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2. Dominance of wine Saccharomyces cerevisiae strains over Saccharomyces kudriavzevii in industrial fermentation competitions is related to an acceleration of nutrient uptake and utilization;Alonso-del-Real;Environ. Microbiol.,2019
3. Effect of grape juice composition and nutrient supplementation on the production of sulur dioxide and carboxylic compounds by Saccharomyces cerevisiae;Andorrà;Aust. J. Grape Wine Res.,2018
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1. Bioprotective yeasts: Potential to limit postharvest spoilage and to extend shelf life or improve microbial safety of processed foods;Heliyon;2024-02
2. From bioprotective effects to diversification of wine aroma: Expanding the knowledge on Metschnikowia pulcherrima oenological potential;Food Research International;2023-12
3. Identification of antagonistic yeasts as potential biocontrol agents: Diverse criteria and strategies;International Journal of Food Microbiology;2023-12
4. Use of other species in winemaking, and their interaction with Saccharomyces cerevisiae;New Advances in Saccharomyces [Working Title];2023-11-16
5. Must protection, sulfites versus bioprotection: A metabolomic study;Food Research International;2023-11
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