Influence of different stress factors during the elaboration of grape must's pied de cuve on the dynamics of yeast populations during alcoholic fermentation-Reference-Cited by-同舟云学术

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Influence of different stress factors during the elaboration of grape must's pied de cuve on the dynamics of yeast populations during alcoholic fermentation

Published:2024-10 Issue: Volume:123 Page:104571
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Bedoya Katherine,Buetas Luis,Rozès Nicolas,Mas Albert,Portillo M. Carmen^ORCID

Publisher

Elsevier BV

Reference73 articles.

1. Colonization of wild Saccharomyces cerevisiae strains in a new winery;Abdo;Beverages,2020

2. Dominance of Saccharomyces cerevisiae in alcoholic fermentation processes: role of physiological fitness and microbial interactions;Albergaria;Appl. Microbiol. Biotechnol.,2016

3. Oenological prefermentation practices strongly impact yeast population dynamics and alcoholic fermentation kinetics in Chardonnay grape must;Albertin;Int. J. Food Microbiol.,2014

4. Wine yeast terroir: separating the wheat from the chaff-for an open debate;Alexandre;Microorganisms,2020

5. Effect of temperature on the prevalence of Saccharomyces non-cerevisiae species against a S. cerevisiae Wine strain in wine fermentation: competition, physiological fitness, and influence in final wine composition;Alonso-del-Real;Front. Microbiol.,2017

Cited by 1 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. The Impact of the Inoculation of Different Pied de Cuve on the Chemical and Organoleptic Profiles of Wines;Microorganisms;2024-08-13

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