Contribution of yeast and base wine supplementation to sparkling wine composition-Reference-Cited by-同舟云学术

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Contribution of yeast and base wine supplementation to sparkling wine composition

Published:2016-08-18 Issue:15 Volume:96 Page:4962-4972
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Martí-Raga Maria¹,Martín Valentina²,Gil Mariona¹,Sancho Marta¹,Zamora Fernando¹,Mas Albert¹,Beltran Gemma¹

Affiliation:

1. Departament de Bioquímica i Biotecnologia, Facultat d'Enologia; Universitat Rovira i Virgili; Marcel · lí Domingo 1 43007 Tarragona Spain

2. Sección Enología, Food Science and Technology Department, Facultad de Quimica; Universidad de la Republica; 11800 Montevideo Uruguay

Funder

Centre for Industrial Technological Development

CENIT-DEMETER

Agència de Gestió d’Ajuts Universitaris i de Recerca

Serra Hunter Contract

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference50 articles.

1. Saccharomyces Yeasts II

2. Autophagy: from basic research to its application in food biotechnology;Cebollero;Biotechnol Adv,2007

3. Overexpression of csc1-1: a plausible strategy to obtain wine yeast strains undergoing accelerated autolysis;Cebollero;FEMS Microbiol Lett,2005

4. Induction of autophagy by second-fermentation yeasts during elaboration of sparkling wines;Cebollero;Appl Environ Microbiol,2006

5. Yeast autolysis in sparkling wine: a review;Alexandre;Aust J Grape Wine Res,2006

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2. Comparison of ancestral and traditional methods for elaborating sparkling wines;Current Research in Food Science;2024

3. Losses of Yeast-Fermented Carbon Dioxide during Prolonged Champagne Aging: Yes, the Bottle Size Does Matter!;ACS Omega;2023-06-12

4. The diversity of effects of yeast derivatives during sparkling wine aging;Food Chemistry;2022-10

5. Influence of the Dry Yeast Preparation Method on Final Sparkling Wine Characteristics;Fermentation;2022-06-30

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