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Microbial community composition and its role in volatile compound formation during the spontaneous fermentation of ice wine made from Vidal grapes

  • Published:2020-05 Issue: Volume:92 Page:365-377
  • ISSN:1359-5113
  • Container-title:Process Biochemistry
  • language:en
  • Short-container-title:Process Biochemistry

Author:

Chen Yu,Zhang Wang,Yi He,Wang Bin,Xiao Jing,Zhou Xueyan,Jiankun Xu,Jiang Lei,Shi Xuewei

Funder

National Natural Science Foundations of China

Shihezi University High-level Personnel Scientific Research Project

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering

Reference73 articles.

1. Diversity and dynamics of yeasts during Vidal blanc icewine fermentation: a strategy of the combination of culture-dependent and high-throughput sequencing approaches;Li;Front. Microbiol.,2019

2. Competitiveness and the market for central and eastern european wines: a cultural good in the global wine market;Marks;Aust. J. Grape Wine R.,2011

3. Characterization of Canadian ice wines by sensory and compositional analyses;Cliff;Am. J. Enol. Vitic.,2002

4. Use of Torulaspora delbrueckii Co-fermentation With Two Saccharomyces cerevisiae Strains With Different Aromatic Characteristic to Improve the Diversity of Red Wine Aroma Profile;Zhang;Front. Microbiol.,2018

5. Harvest date and crop level influence sensory and chemical profiles of Ontario Vidal blanc and Riesling icewines;Bowen;Food Res. Int.,2016
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