Evaluation of non-Saccharomyces yeasts in the fermentation of wine, beer and cider for the development of new beverages-Reference-Cited by-同舟云学术

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Evaluation of non-Saccharomyces yeasts in the fermentation of wine, beer and cider for the development of new beverages

Published:2018-09-14 Issue:4 Volume:124 Page:389-402
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Gutiérrez Alicia¹^ORCID,Boekhout Teun²³,Gojkovic Zoran¹,Katz Michael¹

Affiliation:

1. Applied Yeast Group, Carlsberg Research Center; Gamle Carlsberg Vej 4-6 1799 Copenhagen V Denmark

2. Westerdijk Fungal Biodiversity Institute; Uppsalalaan 8 3584 CT Utrecht The Netherlands

3. Institute of Biodiversity and Ecosystem Dynamics (IBED); University of Amsterdam; Amsterdam The Netherlands

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.512/fullpdf

Reference55 articles.

1. Yeast flavor metabolites;Debourg;Eur. Brew. Con. Monograph,2000

2. Yeast modulation of wine flavor;Swiegers;Adv. Appl. Microbiol.,2005

3. The yeast Saccharomyces cerevisiae - The main character in beer brewing;Lodolo;FEMS Yeast Res.,2008

4. Yeasts and Wine Flavour

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