Effects of Torulaspora delbrueckii on physicochemical properties and volatile flavor compounds of navel orange wine

Author:

Liu Jingjing,Wan Yin,Chen Yanru,Li Mengxiang,Liu Na,Luo Huibo,Huang Dan,Peng Hong,Fu Guiming

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Influence of grape composition on red wine ester profile: comparison between cabernet sauvignon and shiraz cultivars from Australian warm climate;Antalick;J. Agric. Food Chem.,2015

2. Contribution to the aroma of white wines by controlled Torulaspora delbrueckii cultures in association with Saccharomyces cerevisiae;Azzolini;World J. Microbiol. Biotechnol.,2015

3. Torulaspora delbrueckii for secondary fermentation in sparkling wine production;Canonico;Food Microbiol,2018

4. Evaluation of non-Saccharomyces yeasts for the reduction of alcohol content in wine;Contreras;Appl. Environ. Microbiol.,2014

5. Utilization of Oenococcus oeni strains to ferment grape juice: metabolic activities and beneficial health potential;del Valle;Food Microbiol.,2022

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