Correlation between fungi and volatile compounds during different fermentation modes at the industrial scale of Merlot wines-Reference-Cited by-同舟云学术

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Correlation between fungi and volatile compounds during different fermentation modes at the industrial scale of Merlot wines

Published:2023-12 Issue: Volume:174 Page:113638
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Ma Yuwen,Peng Shuai,Mi Lan,Li Min,Jiang Zhanzhan,Wang Jing^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference61 articles.

1. Dissecting the genome, secretome, and effectome repertoires of Monilinia spp.: The causal agent of brown rot disease: A comparative analysis;Akhoon;Postharvest Biology and Technology,2023

2. The impact of Saccharomyces cerevisiae on a wine yeast consortium in natural and inoculated fermentations;Bagheri;Frontiers in Microbiology,2017

3. From vineyard soil to wine fermentation: Microbiome approximations to explain the “terroir” concept;Belda;Frontiers in Microbiology,2017

4. Saccharomyces unisporus: Biotechnological potential and present status;Bhattacharya;Comprehensive Reviews in Food Science and Food Safety,2013

5. Optimizing taxonomic classification of marker-gene amplicon sequences with QIIME 2's q2-feature-classifier plugin;Bokulich;Microbiome,2018

Cited by 2 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 biodynamic and organic vineyard management on the microorganism community and aroma characteristics of cabernet sauvignon wine;Journal of Cleaner Production;2024-08

2. Application of Strain Selection Technology in Alcoholic Beverages: A Review;Foods;2024-05-01

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