The phenotypic characterization of yeast strains to stresses inherent to wine fermentation in warm climates-Reference-Cited by-同舟云学术

The phenotypic characterization of yeast strains to stresses inherent to wine fermentation in warm climates

Published:2016-05-21 Issue:1 Volume:121 Page:215-233
ISSN:1364-5072
Container-title:Journal of Applied Microbiology
language:en
Short-container-title:J Appl Microbiol

Author:

García M.¹,Greetham D.²,Wimalasena T.T.²,Phister T.G.³,Cabellos J.M.¹,Arroyo T.¹

Affiliation:

1. Departamento de Calidad Agroalimentaria; IMIDRA; Alcalá de Henares Spain

2. Bioenergy & Brewing Science; School of Biosciences; University of Nottingham; Loughborough UK

3. Pepsico Int; Leicester UK

Funder

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

Ministerio de Ciencia e Innovación

OECD Co-operative Research Programme (CRP) in the Bioenergy & Brewing Science, School of Biosciences, Sutton Bonington Campus, University of Nottingham

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jam.13139/fullpdf

Reference73 articles.

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3. Threalose accumulation in Saccharomyces cerevisiae during exposure to agents that induce heat shock response;Attfield;FEBS Lett,1987

4. Yeast selection as a tool for reducing key oxidation notes in organic wines;Balboa-Lagunero;Food Res Int,2013

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