Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: A study on Lachancea thermotolerans, Metschnikowia spp. and Starmerella bacillaris strains isolated in Italy
Author:
Funder
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Reference53 articles.
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3. Influence of Lachancea thermotolerans on cv. Emir wine fermentation;Balikci;Yeast,2016
4. Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae;Benito;Eur. Food Res. Technol.,2015
5. Quality and composition of Airén wines fermented by sequential inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae;Benito;Food Technol. Biotechnol.,2016
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