Volatile compounds contribution of Hanseniaspora guilliermondii and Hanseniaspora uvarum during red wine vinifications

Author:

Moreira N.,Pina C.,Mendes F.,Couto J.A.,Hogg T.,Vasconcelos I.

Funder

FCT

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference44 articles.

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3. Analysis of yeast population during alcoholic fermentation: a six year follow-up study;Beltran;Systematic and Applied Microbiology,2002

4. Oenological properties of non-Saccharomyces yeasts associated with wine-making;Ciani;World Journal of Microbiology and Biotechnology,1998

5. The growth kinetics and fermentation behaviour of some non-Saccharomyces yeasts associated with wine-making;Ciani;Biotechnology Letters,1995

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