Promoting Candida zemplinina adhesion on oak chips: A strategy to enhance esters and glycerol content of Montepulciano d’Abruzzo organic wines-Reference-Cited by-同舟云学术

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Promoting Candida zemplinina adhesion on oak chips: A strategy to enhance esters and glycerol content of Montepulciano d’Abruzzo organic wines

Published:2021-12 Issue: Volume:150 Page:110772
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Perpetuini Giorgia,Rossetti Alessio Pio,Tittarelli Fabrizia,Battistelli Noemi,Arfelli Giuseppe,Suzzi Giovanna,Tofalo Rosanna

Funder

Università degli Studi di Teramo

Abruzzo Region

Publisher

Elsevier BV

Subject

Food Science

Reference53 articles.

1. Identification of potential cell-surface proteins in Candida albicans and investigation of the role of a putative cell-surface glycosidase in adhesion and virulence;Alberti-Segui;Yeast,2004

2. Esters in wines: New insight through the establishment of a database of French wines;Antalick;American Journal of Enology and Viticulture,2014

3. Wine processing: A critical review of physical, chemical, and sensory implications of innovative vinification procedures;Baiano;Critical Reviews in Food Science and Nutrition,2016

4. Genomic expression program of Saccharomyces cerevisiae along a mixed-culture wine fermentation with Hanseniaspora guilliermondii;Barbosa;Microbial cell factories,2015

5. Microbial adhesion to solvents: A novel method to determine the electron-donor/electron-acceptor or Lewis acid-base properties of microbial cells;Bellon-Fontaine;Colloids and Surfaces B: Biointerfaces,1996

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3. Contribution of Starmerella bacillaris and Oak Chips to Trebbiano d’Abruzzo Wine Volatile and Sensory Diversity;Foods;2023-03-04

4. Climate Change and Wine Quality;Climate-Resilient Agriculture, Vol 1;2023

5. Impact of Saccharomyces cerevisiae and non-Saccharomyces yeasts to improve traditional sparkling wines production;Food Microbiology;2022-12

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