The effect of grape juice dilution and complex nutrient addition on oenological fermentation and wine chemical composition-Reference-Cited by-同舟云学术

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The effect of grape juice dilution and complex nutrient addition on oenological fermentation and wine chemical composition

Published:2022-01 Issue: Volume:105 Page:104241
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Gardner Jennifer Margaret^ORCID,Walker Michelle Elisabeth,Boss Paul Kenneth^ORCID,Jiranek Vladimir

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

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

2. Metabolic impact of redox cofactor perturbations on the formation of aroma compounds in Saccharomyces cerevisiae;Bloem;Appl. Environ. Microbiol.,2016

3. Potential grape-derived contributions to volatile ester concentrations in wine;Boss;Molecules,2015

4. Profiling of cytosolic and peroxisomal Acetyl-CoA metabolism in Saccharomyces cerevisiae;Chen;PLoS One,2012

5. Making water additions to high sugar must;Cowey;AWRI Tech. Rev.,2017

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Sensory and chemical characterizations of aroma during the loquat wine fermentation;Food Bioscience;2024-04

2. Physicochemical and Organoleptic Differences in Chardonnay Chilean Wines after Ethanol Reduction Practises: Pre-Fermentative Water Addition or Metschnikowia pulcherrima;Fermentation;2023-09-02

3. Characterization of fermented pomegranate juice: ACE inhibitory activity under in vitro digestion, antioxidant capacity, phenolics composition, chemical properties and sensory evaluation;Food Science and Biotechnology;2023-08-12

4. Yeast Diversity during Spontaneous Fermentations and Oenological Characterisation of Indigenous Saccharomyces cerevisiae for Potential as Wine Starter Cultures;Microorganisms;2022-07-19

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