The diversity of effects of yeast derivatives during sparkling wine aging-Reference-Cited by-同舟云学术

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The diversity of effects of yeast derivatives during sparkling wine aging

Published:2022-10 Issue: Volume:390 Page:133174
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ignacia Lambert-Royo María,Ubeda Cristina,Del Barrio-Galán Rubén,Sieczkowski Nathalie,Miquel Canals Joan,Peña-Neira Álvaro,Gil i Cortiella Mariona

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. Evolution of esters in aged Chardonnay wines obtained with different vinification methods;Ancín-Azpilicueta;Journal of the Science of Food and Agriculture,2009

3. Impact of using new commercial glutathione enriched inactive dry yeast oenological preparations on the aroma and sensory properties of wines;Andújar-Ortiz;International Journal of Food Properties,2014

4. Effect of using glutathione-enriched inactive dry yeast preparations on the phenolic composition of rosé Grenache wines during winemaking;Andújar-Ortiz;OENO One,2012

5. Recent advances in the knowledge of wine oligosaccharides;Apolinar-Valiente;Food Chemistry,2020

Cited by 9 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. Impact of Thermally Inactivated Non-Saccharomyces Yeast Derivatives on White Wine;Foods;2024-08-22

2. Exploring Microbial Dynamics: The Interaction between Yeasts and Acetic Acid Bacteria in Port Wine Vinegar and Its Implications on Chemical Composition and Sensory Acceptance;Fermentation;2024-08-14

3. Role of amino acids in flavor profiles and foam characteristics of sparkling wines during aging;Journal of Food Composition and Analysis;2024-02

4. Effect of Yeast Derivatives and β-Glucanases on Ageing over Lees Process of Tempranillo Red Sparkling Wine;Fermentation;2023-12-12

5. Beyond the Bottle: Exploring Health-Promoting Compounds in Wine and Wine-Related Products—Extraction, Detection, Quantification, Aroma Properties, and Terroir Effects;Foods;2023-11-27

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