Impacts of non-Saccharomyces yeasts on nutrient composition and aroma profile of wines during co-fermentation with Saccharomyces cerevisiae and Levilactobacillus brevis-Reference-Cited by-同舟云学术

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Impacts of non-Saccharomyces yeasts on nutrient composition and aroma profile of wines during co-fermentation with Saccharomyces cerevisiae and Levilactobacillus brevis

Published:2024-09 Issue: Volume: Page:106743
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Zhao Hongyu,Wang Yao,Wu Yun,Kang Xueting,Sam Faisal Eudes,Hu Kai,Tao Yongsheng

Publisher

Elsevier BV

Reference47 articles.

1. Simulated lees of different yeast species modify the performance of malolactic fermentation by Oenococcus oeni in wine-like medium;Balmaseda;Food Microbiol,2021

2. Impact of changes in wine composition produced by non-Saccharomyces on malolactic fermentation;Balmaseda;Int. J. Food Microbiol.,2021

3. The microbial challenge of winemaking: yeast-bacteria compatibility;Bartle;FEMS Yeast Res,2019

4. Oenococcus oeni, a species born and moulded in wine: a critical review of the stress impacts of wine and the physiological responses;Bech-Terkilsen;Aust. J. Grape Wine Res.,2020

5. Implications of nitrogen nutrition for grapes, fermentation and wine;Bell;Aust. J. Grape Wine Res.,2005

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