Biotechnology of Wine Yeasts
Author:
Publisher
Elsevier
Reference227 articles.
1. Hanseniaspora uvarum from winemaking environments show spatial and temporal genetic clustering;Albertin;Frontiers in Microbiology,2016
2. Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations;Andorrà;European Food Research and Technology,2010
3. Co-fermentation with Pichia kluyveri increases varietal thiol concentrations in Sauvignon Blanc;Anfang;Australian Journal of Grape and Wine Research,2009
4. Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine;Azzolini;European Food Research and Technology,2012
5. Influence of Lachancea thermotolerans on cv. Emir wine fermentation;Balikci;Yeast,2010
Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Impacto de levaduras autóctonas no Saccharomyces en la reducción de etanol y perfil químico del vino chileno Sauvignon blanc;BIO Web of Conferences;2023
2. Methods for the prevention and control of microbial spoilage and undesirable compounds in wine manufacturing;Process Biochemistry;2022-10
3. Hanseniaspora vineae and the Concept of Friendly Yeasts to Increase Autochthonous Wine Flavor Diversity;Frontiers in Microbiology;2021-08-04
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