Use ofTorulaspora delbrueckiiandSaccharomyces cerevisiaein semi-industrial sequential inoculation to improve quality of Palomino and Chardonnay wines in warm climates-Reference-Cited by-同舟云学术

Use ofTorulaspora delbrueckiiandSaccharomyces cerevisiaein semi-industrial sequential inoculation to improve quality of Palomino and Chardonnay wines in warm climates

Published:2017-01-25 Issue:3 Volume:122 Page:733-746
ISSN:1364-5072
Container-title:Journal of Applied Microbiology
language:en
Short-container-title:J Appl Microbiol

Author:

Puertas B.¹,Jiménez M.J.¹,Cantos-Villar E.¹,Cantoral J.M.²,Rodríguez M.E.²

Affiliation:

1. Instituto de Investigación y Formación Agraria y Pesquera (IFAPA); Centro Rancho de la Merced; Consejería de Agricultura; Pesca y Desarrollo Rural (CAPDER, Junta de Andalucía); Jerez de la Frontera Spain

2. Laboratorio de Microbiología y Genética; CASEM; Departamento de Biomedicina; Biotecnología y Salud Pública; Universidad de Cádiz; Puerto Real Cádiz Spain

Funder

Federación Española de Enfermedades Raras

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jam.13375/fullpdf

Reference49 articles.

1. Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine;Azzolini;Eur Food Res Tecchnol,2012

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

3. Development and validation of automatic HS-SPME with a gas chromatography-ion trap/mass spectrometry method for analysis of volatiles in wines;Barros;Talanta,2012

4. Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentation and its incidence on wine quality;Belda;Appl Microbiol Biotechnol,2015

Cited by 45 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. New Insights into the Production of Assyrtiko Wines from the Volcanic Terroir of Santorini Island Using Lachancea thermotolerans;Microorganisms;2024-04-12

2. Bio-Dealcoholization of Wines: Can Yeast Make Lighter Wines?;Fermentation;2024-01-01

3. Use of Non-Saccharomyces Yeast to Enhance the Acidity of Wines Produced in a Warm Climate Region: Effect on Wine Composition;Fermentation;2023-12-26

4. To each their own: Delving into the vitaminic preferences of non-Saccharomyces wine yeasts;Food Microbiology;2023-10

5. The use of Torulaspora delbrueckii to improve malolactic fermentation;Microbial Biotechnology;2023-06-30