Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions-Reference-Cited by-同舟云学术

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Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions

Published:2019-12 Issue: Volume:84 Page:103247
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Canonico Laura,Solomon Mark,Comitini Francesca,Ciani Maurizio,Varela Cristian

Funder

Wine Australia

OIV’s

Polytechnic University of Marche

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference61 articles.

1. Oxygen response of the wine yeast Saccharomyces cerevisiae EC1118 grown under carbon-sufficient, nitrogen-limited enological conditions;Aceituno;Appl. Environ. Microbiol.,2012

2. Respiratory efficiency and metabolite partitioning as regulatory phenomena in yeasts;Alexander;Enzym. Microb. Technol.,1990

3. The use of mixed populations of Saccharomyces cerevisiae and S. kudriavzevii to reduce ethanol content in wine: limited aeration, inoculum proportions, and sequential inoculation;Alonso-del-Real;Front. Microbiol.,2017

4. Too much of a good thing? Causes and consequences of increases in sugar content of California wine grapes;Alston;Journal of Wine Economy,2011

5. Esterase activity and release of ethyl esters of medium-chain fatty acids by Saccharomyces cerevisiae during anaerobic growth;Bardi;Can. J. Microbiol.,1998

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