Effect of non-Saccharomyces yeasts on the volatile chemical profile of Shiraz wine-Reference-Cited by-同舟云学术

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Effect of non-Saccharomyces yeasts on the volatile chemical profile of Shiraz wine

Published:2017-02-03 Issue:2 Volume:23 Page:179-192
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:

Whitener M.E. B.¹²,Stanstrup J.¹^ORCID,Carlin S.¹,Divol B.²,Du Toit M.²,Vrhovsek U.¹

Affiliation:

1. Food Quality and Nutrition Department, Research and Innovation Center, Fondazione Edmund Mach (FEM); 38010 San Michele all'Adige Italy

2. Institute for Wine Biotechnology, Department of Viticulture and Oenology; Stellenbosch University; Matieland 7602 South Africa

Funder

Fondazione Edmund Mach (FEM)

GMPF programme

Publisher

Wiley

Subject

Horticulture

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ajgw.12269/fullpdf

Reference73 articles.

1. Recent developments in comprehensive two-dimensional gas chromatography (GC × GC);Adahchour;TrAC Trends Analytical Chemistry,2006

2. Oxygen as a regulator of ester accumulation during the fermentation of wort of high specific gravity;Anderdon;Journal of the Institute of Brewing,1975

3. Effect of mixed culture fermentations on yeast populations and aroma profile;Andorrà;LWT - Food Science Technology,2012

4. Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations;Andorrà;European Food Research and Technology,2010

5. Influence of grape composition on red wine ester profile: comparison between Cabernet Sauvignon and Shiraz cultivars from Australian warm climate;Antalick;Journal of Agriculture and Food Chemistry,2015

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