Bioflavoring by non-conventional yeasts in sequential beer fermentations-Reference-Cited by-同舟云学术

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Bioflavoring by non-conventional yeasts in sequential beer fermentations

Published:2018-06 Issue: Volume:72 Page:55-66
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Holt Sylvester,Mukherjee Vaskar,Lievens Bart,Verstrepen Kevin J.,Thevelein Johan M.

Funder

IWT-Flanders

KU Leuven Industrial Research Fund

EC 7th Framework program

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference57 articles.

1. Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations;Andorrà;Eur. Food Res. Technol.,2010

2. Co-fermentation with Pichia kluyverii increases varietal thiol concentrations in Sauvignon Blanc;Anfang;Aust. J. Grape Wine Res.,2009

3. Determination of polyphenols in wines by liquid chromatography with UV spectrophotometric detection;Aznar;J. Sep. Sci.,2011

4. Contribution to the aroma of white wines by controlled Torulaspora delbrueckii cultures in association with Saccharomyces cerevisiae;Azzolini;World J. Microbiol. Biotechnol.,2015

5. Could non-Saccharomyces yeasts contribute on innovative brewing fermentations?;Basso;Food Res. Int.,2016

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2. Effect of Hanseniaspora vineae and Saccharomyces cerevisiae co-fermentations on aroma compound production in beer;Food Microbiology;2024-10

3. Modifying flavor profiles of Saccharomyces spp. for industrial brewing using FIND-IT, a non-GMO approach for metabolic engineering of yeast;New Biotechnology;2024-09

4. Effects of Loquat Juice Addition on Sensory Characteristics and Volatile Organic Compounds of Loquat Beer;Molecules;2024-08-07

5. Evaluation of Non-Saccharomyces Yeast for Low-Alcohol Beer Production;Applied Sciences;2024-08-02

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