Spontaneous and inoculated yeast populations dynamics and their effect on organoleptic characters of Vinsanto wine under different process conditions-Reference-Cited by-同舟云学术

Spontaneous and inoculated yeast populations dynamics and their effect on organoleptic characters of Vinsanto wine under different process conditions

Published:2007-04 Issue:3 Volume:115 Page:281-289
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Domizio P.,Lencioni L.,Ciani M.,Di Blasi S.,Pontremolesi C.,Sabatelli M.P.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference32 articles.

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4. Ciani, M. 1997. Role, enological properties and potential use of non-Saccharomyces wine yeasts. In: Recent Research Development Microbiology (Ed.) Pandalai, Research Signpost, Trivadrum.

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

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