Use of non- Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines-Reference-Cited by-同舟云学术

Use of non- Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines

Published:2018-02 Issue: Volume:69 Page:51-63
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Chen Kai,Escott Carlos,Loira Iris,del Fresno Juan Manuel,Morata Antonio,Tesfaye Wendu,Calderon Fernando,Suárez-Lepe Jose Antonio,Han Shunyu,Benito Santiago

Funder

Ministerio de Economía y Competitividad Español

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference35 articles.

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4. Quality and composition of airen wines fermented by sequential inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae;Benito;Food Technol. Biotechnol.,2015

5. Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae;Benito;Eur. Food Res. Technol.,2015

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