Wine aromatic compound production and fermentative behaviour within different non-Saccharomyces species and clones
Author:
Affiliation:
1. ICVV; Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC); Logroño Spain
Funder
Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jam.13735/fullpdf
Reference36 articles.
1. Effect of pure and mixed cultures of the main nine yeasts species on grape must fermentations;Andorrà;Eur Food Res Tech,2010
2. Contribution to the aroma of White wines by controlled Torulaspora delbrueckii cultures in association with Saccharomyces cerevisiae;Azzolini;World J Microbiol Biotech,2015
3. Early fermentation volatile metabolite profile of non-Saccharomcyes yeast in red and white grape must: a targeted approach;Beckner Whitener;LWT- Food Sci Tech,2015
4. Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality;Belda;Appl Microbiol Biotech,2015
5. 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,2015
Cited by 76 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. Enhancing variety aromatic characteristics of Muscat wine through cold maceration with indigenous cryotolerant Metschnikowia pulcherrima Mp0520;Food Chemistry;2025-01
2. Preliminary Characterisation of Metschnikowia pulcherrima to Be Used as a Starter Culture in Red Winemaking;Beverages;2024-09-12
3. Hydroxycinnamate decarboxylase in Metschnikowia pulcherrima promotes the formation of vinylphenolic pyranoanthocyanins to enhance the color stability of blueberry wine;LWT;2024-09
4. Enhancing the flavour quality of Laiyang pear wine by screening sorbitol-utilizing yeasts and co-fermentation strategies;Food Chemistry;2024-08
5. Impact of sequential inoculation timing on the quality of wine fermented by indigenous Lachancea thermotolerans and Saccharomyces cerevisiae;LWT;2024-07
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3