Ongoing domestication of wine yeast: past, present and future
Author:
Affiliation:
1. The Australian Wine Research Institute; Urrbrae SA 5064 Australia
Funder
Australian Government
Publisher
Wiley
Subject
Horticulture
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/ajgw.12190/fullpdf
Reference117 articles.
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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. Polycistronic expression of a β-carotene biosynthetic pathway in Saccharomyces cerevisiae coupled to β-ionone production;Beekwilder;Journal of Biotechnology,2014
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