Effects of native Lachancea thermotolerans combined with Saccharomyces cerevisiae on wine volatile and phenolic profiles in pilot and industrial scale-Reference-Cited by-同舟云学术

Effects of native Lachancea thermotolerans combined with Saccharomyces cerevisiae on wine volatile and phenolic profiles in pilot and industrial scale

Published:2023-10 Issue: Volume:2 Page:100258
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Zhang Boqin^ORCID,Hu Juan,Cheng Chifang,Xu Yinhu,Duan Changqing,Yan Guoliang^ORCID

Publisher

Elsevier BV

Subject

Organic Chemistry,Food Science

Reference36 articles.

1. Development of microsatellite markers for Lachancea thermotolerans typing and population structure of wine-associated isolates;Banilas;Microbiological Research,2016

2. Combined use of S. pombe and L. thermotolerans in winemaking. Beneficial effects determined through the study of wines’ analytical characteristics;Benito;Molecules (Basel, Switzerland),2016

3. The combined use of Schizosaccharomyces pombe and Lachancea thermotolerans-Effect on the anthocyanin wine composition;Benito;Molecules (Basel, Switzerland),2017

4. Combine use of selected Schizosaccharomyces pombe and Lachancea thermotolerans yeast strains as an alternative to the traditional malolactic fermentation in red wine production;Benito;Molecules (Basel, Switzerland),2015

5. The impacts of Lachancea thermotolerans yeast strains on winemaking;Benito;Applied Microbiology and Biotechnology,2018

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2. The Influence of Chitosan on the Chemical Composition of Wines Fermented with Lachancea thermotolerans;Foods;2024-03-23

3. Emerging biotechnologies and non-thermal technologies for winemaking in a context of global warming;Frontiers in Microbiology;2023-10-06