Isolation and characterisation of autochthonous Saccharomyces cerevisiae from ‘Pago’ Merlot wines of Utiel‐Requena (Spain) origin-Reference-Cited by-同舟云学术

Isolation and characterisation of autochthonous Saccharomyces cerevisiae from ‘Pago’ Merlot wines of Utiel‐Requena (Spain) origin

Published:2021-11-28 Issue: Volume: Page:
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:

Ut C.¹^ORCID,Berbegal C.²^ORCID,Lizama V.¹^ORCID,Polo L.²^ORCID,García M.J.¹^ORCID,Andrés L.²^ORCID,Pardo I.²³^ORCID,Álvarez I.¹^ORCID

Affiliation:

1. Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament Universitat Politècnica de València 46022 Valencia Spain

2. Departament de Genética, Facultat de Ciencies Biològiques Institut Universitari de Biotecnologia i Biomedicina, Universitat de València 46100 Valencia Spain

3. Departament de Microbiologia i Ecologia, Facultat de Ciencies Biològiques Universitat de València 46100 Valencia Spain

Publisher

Wiley

Subject

Horticulture

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ajgw.12536

Reference100 articles.

1. Sensory and chemical characterisation of the aroma of Prieto Picudo rosé wines: The differential role of autochthonous yeast strains on aroma profiles

2. Yeast Influence on Volatile Composition of Wines

3. Selection of an autochthonous Saccharomyces cerevisiae strain for the vinification of “Moscato di Saracena”, a southern Italy (Calabria Region) passito wine

4. Effects of Pure and Mixed Autochthonous Torulaspora delbrueckii and Saccharomyces cerevisiae on Fermentation and Volatile Compounds of Narince Wines

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