Potential of high pressure homogenization to induce autolysis of wine yeasts

Author:

Comuzzo PiergiorgioORCID,Calligaris Sonia,Iacumin Lucilla,Ginaldi Federica,Palacios Paz Anthony Efrain,Zironi Roberto

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Yeast autolysis in sparkling wine. A review;Alexandre;Australian Journal of Grape and Wine Research,2006

2. Protease A activity and nitrogen fractions released during alcoholic fermentation and autolysis in enological conditions;Alexandre;Journal of Industrial Microbiology and Biotechnology,2001

3. Volatile components of a yeast extract composition;Ames;Journal of Food Science,1985

4. Study of the ultrasound effects on yeast lees lysis in winemaking;Cacciola;European Food Research and Technology,2013

5. Inactivation of Saccharomyces cerevisiae and Lactobacillus plantarum in orange juice using ultra high-pressure homogenisation;Campos;Innovative Food Science and Emerging Technologies,2007

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