Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and floreal aroma of Catarratto wines-Reference-Cited by-同舟云学术

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Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and floreal aroma of Catarratto wines

Published:2024-12 Issue: Volume:460 Page:140647
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Naselli Vincenzo,Pirrone Antonino,Viola Enrico,Craparo Valentina,Porrello Antonella,Maggio Antonella,Seminerio Venera,Rocca Giuseppe,Notarbartolo Giuseppe,Krieger-Weber Sibylle,Vagnoli Paola,Weidmann Stéphanie,Guzzon Raffaele,Settanni Luca,Moschetti Giancarlo,Francesca Nicola,Alfonzo Antonio

Publisher

Elsevier BV

Reference78 articles.

1. Impact of agronomic practices on grape aroma composition: A review;Alem;Journal of the Science of Food and Agriculture,2019

2. Saccharomyces cerevisiae–Oenococcus oeni interactions in wine: Current knowledge and perspectives;Alexandre;International Journal of Food Microbiology,2004

3. Use of grape racemes from Grillo cultivar to increase the acidity level of sparkling base wines produced with different Saccharomyces cerevisiae strains;Alfonzo;Yeast,2020

4. Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines;Alfonzo;International Journal of Food Microbiology,2021

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

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