Generation of intra‐ and interspecific<i>Saccharomyces</i>hybrids with improved oenological and aromatic properties-Reference-Cited by-同舟云学术

Generation of intra‐ and interspecificSaccharomyceshybrids with improved oenological and aromatic properties

Published:2022-04-29 Issue:8 Volume:15 Page:2266-2280
ISSN:1751-7915
Container-title:Microbial Biotechnology
language:en
Short-container-title:Microbial Biotechnology

Author:

Pérez Dolores¹²³^ORCID,Denat Marie⁴^ORCID,Pérez‐Través Laura³,Heras José María¹,Guillamón José Manuel³^ORCID,Ferreira Vicente⁴,Querol Amparo³^ORCID

Affiliation:

1. Lallemand Bio S.L. Barcelona 08028 Spain

2. Estación Experimental Agropecuaria Mendoza (EEA) Instituto Nacional de Tecnología Agropecuaria (INTA) Luján de Cuyo, Mendoza 5507 Argentina

3. Departamento de Biotecnología de los Alimentos Instituto de Agroquímica y Tecnología de Los Alimentos (IATA‐CSIC) Valencia 46980 Spain

4. Laboratorio de Análisis del Aroma y Enología (LAAE) Departamento de Química Analítica Universidad de Zaragoza c/Pedro Cerbuna 12 Zaragoza 50009 Spain

Funder

H2020 Marie Skłodowska-Curie Actions

Generalitat Valenciana

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1751-7915.14068

Reference59 articles.

1. Development of a new strategy for studying the aroma potential of winemaking grapes through the accelerated hydrolysis of phenolic and aromatic fractions (PAFs)

2. Study of the influence of varietal amino acid profiles on the polyfunctional mercaptans released from their precursors

3. Effect of Temperature on the Prevalence of Saccharomyces Non cerevisiae Species against a S. cerevisiae Wine Strain in Wine Fermentation: Competition, Physiological Fitness, and Influence in Final Wine Composition

4. Susceptibility and resistance to ethanol in Saccharomyces strains isolated from wild and fermentative environments

5. Mitochondrial DNA and temperature tolerance in lager yeasts

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