Chemical and sensory profiling of Shiraz wines co-fermented with commercial non-Saccharomycesinocula-Reference-Cited by-同舟云学术

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Chemical and sensory profiling of Shiraz wines co-fermented with commercial non-Saccharomycesinocula

Published:2017-12-28 Issue:2 Volume:24 Page:166-180
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:

Hranilovic A.¹²,Li S.¹²,Boss P.K.³,Bindon K.⁴,Ristic R.¹,Grbin P. R.¹,Van der Westhuizen T.⁵,Jiranek V.¹²^ORCID

Affiliation:

1. The Australian Research Council Training Centre for Innovative Production; The University of Adelaide; Glen Osmond SA 5064 Australia

2. Department of Wine and Food Science; The University of Adelaide; Glen Osmond SA 5064 Australia

3. CSIRO Agriculture and Food; Glen Osmond SA 5064 Australia

4. The Australian Wine Research Institute; Glen Osmond SA 5064 Australia

5. Laffort Australia; Woodville Norh SA 5012 Australia

Publisher

Wiley

Subject

Horticulture

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ajgw.12320/fullpdf

Reference61 articles.

1. Dominance of Saccharomyces cerevisiae in alcoholic fermentation processes: role of physiological fitness and microbial interactions;Albergaria;Applied Microbiology and Biotechnology,2016

2. Anderson , K. Aryal , N.R. 2013 http://www.adelaide.edu.au/wine-econ/databases

3. Quorum-sensing in yeast and its potential in wine making;Avbelj;Applied Microbiology and Biotechnology,2016

4. Untangling the wine metabolome by combining untargeted SPME-GCxGC-TOF-MS and sensory analysis to profile Sauvignon blanc co-fermented with seven different yeasts;Beckner Whitener;Metabolomics,2016

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

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