Pre-fermentative cold maceration in the presence of non-Saccharomyces strains: effect on fermentation behaviour and volatile composition of a red wine-Reference-Cited by-同舟云学术

Pre-fermentative cold maceration in the presence of non-Saccharomyces strains: effect on fermentation behaviour and volatile composition of a red wine

Published:2017-12-13 Issue:2 Volume:24 Page:267-274
ISSN:1322-7130
Container-title:Australian Journal of Grape and Wine Research
language:en
Short-container-title:Australian Journal of Grape and Wine Research

Author:

Benucci I.¹,Luziatelli F.²,Cerreti M.¹,Liburdi K.¹,Nardi T.³,Vagnoli P.⁴,Ruzzi M.²,Esti M.¹

Affiliation:

1. Department of Agriculture and Forestry Science (DAFNE); University of Tuscia; 01100 Viterbo Italy

2. Department for Innovation in Biological, Agro-food and Forest Systems; University of Tuscia; 01100 Viterbo Italy

3. Council for Agricultural Research and Economics (CREA); Research Centre for Viticulture and Enology; 31015 Conegliano Italy

4. Lallemand Italia; 37060 Castel D'Azzano Italy

Publisher

Wiley

Subject

Horticulture

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ajgw.12326/fullpdf

Reference37 articles.

1. Contribution to the aroma of white wines by controlled Torulaspora delbrueckii cultures in association with Saccharomyces cerevisiae;Azzolini;World Journal of Microbiology and Biotechnology,2015

2. Maceration procedures alternative to the standard vinification in red: the case of Nero di Troia wine;Baiano;European Food Research and Technology,2016

3. Selection and use of pectinolytic yeasts for improving clarification and phenolic extraction in winemaking;Belda;International Journal of Food Microbiology,2016

4. Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality;Belda;Applied Microbiology and Biotechnology,2015

5. Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae;Benito;European Food Research and Technology,2015

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