Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations
Author:
Funder
Centre for Industrial Technological Development
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Reference49 articles.
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2. Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality;Belda;Appl. Microbiol. Biotechnol.,2015
3. Unraveling the enzymatic basis of wine “flavorome”: a phylo-functional study of wine related yeast species;Belda;Front. Microbiol.,2016
4. Improvement of aromatic thiol release through the selection of yeasts with increased β-lyase activity;Belda;Int. J. Food Microbiol.,2016
5. Outlining the influence of non-conventional yeasts in wine ageing over lees;Belda;Yeast,2016
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