Quantitative13C‐isotope labelling‐based analysis to elucidate the influence of environmental parameters on the production of fermentative aromas during wine fermentation-Reference-Cited by-同舟云学术

Quantitative13C‐isotope labelling‐based analysis to elucidate the influence of environmental parameters on the production of fermentative aromas during wine fermentation

Published:2017-07-11 Issue:6 Volume:10 Page:1649-1662
ISSN:1751-7915
Container-title:Microbial Biotechnology
language:en
Short-container-title:Microb. Biotechnol.

Author:

Rollero Stéphanie¹²,Mouret Jean‐Roch¹,Bloem Audrey¹,Sanchez Isabelle¹,Ortiz‐Julien Anne²,Sablayrolles Jean‐Marie¹,Dequin Sylvie¹,Camarasa Carole¹

Affiliation:

1. UMR SPO: INRA, Universite Montpellier Montpellier SupAgro 34060 Montpellier France

2. Lallemand SAS 31700 Blagnac France

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1751-7915.12749

Reference46 articles.

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2. Implications of nitrogen nutrition for grapes, fermentation and wine

3. Automatic detection of assimilable nitrogen deficiencies during alcoholic fermentation in oenological conditions

4. Metabolic Impact of Redox Cofactor Perturbations on the Formation of Aroma Compounds in Saccharomyces cerevisiae

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