Role of oxygen on acetic acid production byBrettanomyces/Dekkera in winemaking
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Cited by 44 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. Evaluation of Four Indigenous Non-Saccharomyces Yeasts Isolated from the Shangri-La Wine Region (China) for Their Fermentation Performances and Aroma Compositions in Synthetic Grape Juice Fermentation;Journal of Fungi;2022-01-30
2. Brettanomyces/Dekkera off-flavor and other microbial spoilage;Managing Wine Quality;2022
3. Advances in microbiological quality control;Managing Wine Quality;2022
4. Acetic acid bioproduction: The technological innovation change;Science of The Total Environment;2021-12
5. Sanitization of Oak Barrels for Wine—A Review;Journal of Agricultural and Food Chemistry;2020-04-23
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