Contribution of a Brazilian Torulaspora delbrueckii isolate and a commercial Saccharomyces cerevisiae to the aroma profile and sensory characteristics of Moscato Branco wines-Reference-Cited by-同舟云学术

Contribution of a Brazilian Torulaspora delbrueckii isolate and a commercial Saccharomyces cerevisiae to the aroma profile and sensory characteristics of Moscato Branco wines

Published:2018-04-17 Issue:4 Volume:24 Page:461-468
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:

Marcon A.R.¹^ORCID,Schwarz L.V.¹,Dutra S.V.¹,Moura S.¹,Agostini F.¹,Delamare A.P.L.¹,Echeverrigaray S.¹

Affiliation:

1. Institute of Biotechnology; University of Caxias do Sul; Caxias do Sul 95070-560 Brazil

Funder

Programa de Suporte à Pós-Graduação de Instituições de Ensino Particulares (PROSUP)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Associação Farroupilhense de Vinhos e Espumantes (AFAVIN)

Cooperativa Vinícola São João

Publisher

Wiley

Subject

Horticulture

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ajgw.12347/fullpdf

Reference39 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. Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality;Belda;Applied Microbiology and Biotechnology,2015

3. Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations;Belda;International Journal of Food Microbiology,2017

4. Impact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on high-sugar fermentation;Bely;International Journal of Food Microbiology,2008

5. Brasil 2005 http://www.agricultura.gov.br

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