Truth in wine yeast-Reference-Cited by-同舟云学术

Truth in wine yeast

Published:2021-06-26 Issue: Volume: Page:
ISSN:1751-7915
Container-title:Microbial Biotechnology
language:en
Short-container-title:Microb. Biotechnol.

Author:

Gonzalez Ramon¹^ORCID,Morales Pilar¹^ORCID

Affiliation:

1. Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la RiojaUniversidad de La Rioja) Finca La GrajeraCarretera de Burgoskm 6 Logroño, La Rioja26071Spain

Funder

Ministerio de Ciencia e Innovación

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1751-7915.13848

Reference192 articles.

1. Reduction of Sulfur Compounds through Genetic Improvement of Native Saccharomyces cerevisiae Useful for Organic and Sulfite-Free Wine

2. Deciphering the Molecular Basis of Wine Yeast Fermentation Traits Using a Combined Genetic and Genomic Approach

3. Review: To bud until death: The genetics of ageing in the yeast, Saccharomyces

4. A history of research on yeasts 1: Work by chemists and biologists 1789–1850

5. Beginnings of microbiology and biochemistry: the contribution of yeast research

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