Yeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts-Reference-Cited by-同舟云学术

Yeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts

Published:2012-12 Issue:2 Volume:32 Page:243-253
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Sadoudi Mohand,Tourdot-Maréchal Raphaëlle,Rousseaux Sandrine,Steyer Damien,Gallardo-Chacón Joan-Josep,Ballester Jordi,Vichi Stefania,Guérin-Schneider Rémi,Caixach Josep,Alexandre Hervé

Funder

SPINDAL-AEBgroup

Regional Council of Burgundy

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference68 articles.

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3. Co-fermentation with Pichia kluyveri increases varietal thiol concentrations in Sauvignon Blanc;Anfang;Australian Journal of Grape and Wine Research,2009

4. Impact of mixed Torulaspora delbrueckii–Saccharomyces cerevisiae culture on high-sugar fermentation;Bely;International Journal of Food Microbiology,2008

5. Microbial interactions during wine production;Bisson,1993

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