The Different Physical and Chemical Composition of Grape Juice and Marc InfluenceSaccharomyces cerevisiaeStrains Distribution During Fermentation-Reference-Cited by-同舟云学术

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The Different Physical and Chemical Composition of Grape Juice and Marc InfluenceSaccharomyces cerevisiaeStrains Distribution During Fermentation

Published:2018-07-20 Issue:8 Volume:83 Page:2191-2196
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Bovo Barbara¹²,Nadai Chiara¹²,Lemos Junior Wilson Josè Fernandes¹,Carlot Milena²,Giacomini Alessio¹²^ORCID,Corich Viviana¹²

Affiliation:

1. Dept. of Agronomy Food Natural resources Animals and Environment (DAFNAE); Univ. of Padova; Viale dell'Università 16 Legnaro PD 35020 Italy

2. Interdepartmental Centre for Research in Viticulture and Enology (CIRVE); Univ. of Padova; Via XXVIII Aprile 14 Conegliano TV 31015 Italy

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

MIUR Ex 60%

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14274/fullpdf

Reference28 articles.

1. Effect of must characteristics on the diversity of Saccharomyces strains and their prevalence in spontaneous fermentations;Blanco;Journal of Applied Microbiology,2012

2. Xylanase and pectinase production by Aspergillus awamori on grape pomace in solid state fermentation;Botella;Process Biochemistry,2007

3. Yeast population dynamics during pilot-scale storage of grape marcs for the production of Grappa, a traditional Italian alcoholic beverage;Bovo;International Journal of Food Microbiology,2009

4. Effects of grape marcs acidification treatment on the evolution of indigenous yeast populations during the production of grappa;Bovo;Journal of Applied Microbiology,2011

5. Acidification of grape marc for alcoholic beverage production: Effects on indigenous microflora and aroma profile after distillation;Bovo;International Journal of Food Microbiology,2012

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of CUP1 copy number and pH on copper resistance of Saccharomyces cerevisiae enological strains;Heliyon;2024-08

2. Alcoholic beverages from araçá-boi fruit: quantification of antioxidant compounds by NMR ERETIC2;Journal of Food Science and Technology;2020-08-18

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