Impact of biodynamic and organic vineyard management on the microorganism community and aroma characteristics of cabernet sauvignon wine-Reference-Cited by-同舟云学术

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Impact of biodynamic and organic vineyard management on the microorganism community and aroma characteristics of cabernet sauvignon wine

Published:2024-08 Issue: Volume:467 Page:142929
ISSN:0959-6526
Container-title:Journal of Cleaner Production
language:en
Short-container-title:Journal of Cleaner Production

Author:

Sun Yue,Zhang Xuan,Zhang Fang,Zhang Jing^ORCID

Publisher

Elsevier BV

Reference32 articles.

1. Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters;Cai;Food Chem.,2014

2. Postbiotic and anti-aflatoxigenic capabilities of Lactobacillus kunkeei as the potential probiotic LAB isolated from the natural honey;Ebrahimi;Probiotics and Antimicrobial Proteins,2021

3. Selection of indigenous Saccharomyces cerevisiae strains for winemaking in northwest China;Feng;American Journal of Ennology and Viticulture,2019

4. First complete genome sequence of a species in the genus Microterricola, an extremophilic cold active enzyme producing bacterial strain ERGS5:02 isolated from Sikkim Himalaya;Himanshu;J. Biotechnol.,2016

5. Moderate wine consumption and health: a narrative review;Hrelia;Nutrients,2023

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