Impact of Saccharomyces cerevisiae and non-Saccharomyces yeasts to improve traditional sparkling wines production-Reference-Cited by-同舟云学术

Impact of Saccharomyces cerevisiae and non-Saccharomyces yeasts to improve traditional sparkling wines production

Published:2022-12 Issue: Volume:108 Page:104097
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Tofalo Rosanna^ORCID,Perpetuini Giorgia^ORCID,Rossetti Alessio Pio,Gaggiotti Sara,Piva Andrea,Olivastri Lino,Cichelli Angelo,Compagnone Dario,Arfelli Giuseppe

Funder

Regione Abruzzo

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference61 articles.

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3. Contribution to the aroma of white wines by controlled Torulaspora delbrueckii cultures in association with Saccharomyces cerevisiae;Azzolini;World J. Microbiol. Biotechnol.,2015

4. Could non-Saccharomyces yeasts contribute on innovative brewing fermentations?;Basso;Food Res. Int.,2016

5. Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations;Belda;Int. J. Food Microbiol.,2017

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