Torulaspora delbrueckii for secondary fermentation in sparkling wine production
Author:
Funder
Polytechnic University of Marche Postdoctoral contract
Publisher
Elsevier BV
Subject
Microbiology,Food Science
Reference39 articles.
1. Effect of mixed culture fermentations on yeast populations and aroma profile;Andorrà;Food Sci. Technol.,2012
2. Contribution to the aroma of white wines by controlled Torulaspora delbrueckii cultures in association with Saccharomyces cereviasiae;Azzolini;World J. Microbiol. Biotechnol.,2015
3. Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality;Belda;Appl. Microbiol. Biotechnol.,2015
4. Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations;Belda;Int. J. Food Microbiol.,2017
5. Impact of mixed Torulaspora delbrueckii–Saccharomyces cerevisiae culture on high-sugar fermentation;Bely;Int. J. Food Microbiol.,2008
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