Production of aroma compounds by cryotolerant Saccharomyces species and hybrids at low and moderate fermentation temperatures-Reference-Cited by-同舟云学术

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Production of aroma compounds by cryotolerant Saccharomyces species and hybrids at low and moderate fermentation temperatures

Published:2013-02-01 Issue:5 Volume:114 Page:1405-1414
ISSN:1364-5072
Container-title:Journal of Applied Microbiology
language:en
Short-container-title:J Appl Microbiol

Author:

Gamero A.¹,Tronchoni J.¹,Querol A.¹,Belloch C.¹

Affiliation:

1. Departamento de Biotecnología; Instituto de Agroquímica y Tecnología de los Alimentos (IATA, CSIC); Burjassot Valencia Spain

Funder

Spanish Government

Generalitat Valenciana

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jam.12126/fullpdf

Reference52 articles.

1. Composés azotes des moûts et des vins;Aerny;Rev Viti Arbo Horti,1997

2. The two isoenzymes for yeast NAD+-dependent glycerol 3-phosphate dehydrogenase encoded by GPD1 and GPD2 have distinct roles in osmoadaptation and redox regulation;Ansell;EMBO J,1997

3. Yeast influence on volatile composition of wines;Antonelli;J Agric Food Chem,1999

4. Modulation of the glycerol and ethanol syntheses in the yeast Saccharomyces kudriavzevii differs from that exhibited by Saccharomyces cerevisiae and their hybrid;Arroyo-López;Food Microbiol,2010

5. Fermentative stress adaptation of hybrids within the Saccharomyces sensu stricto complex;Belloch;Int J Food Microbiol,2008

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