Functional Characterization of Individual- and Mixed-Burgundian Saccharomyces cerevisiae Isolates for Fermentation of Pinot Noir-Reference-Cited by-同舟云学术

Functional Characterization of Individual- and Mixed-Burgundian Saccharomyces cerevisiae Isolates for Fermentation of Pinot Noir

Published:2015-03-19 Issue:3 Volume:20 Page:5112-5136
ISSN:1420-3049
Container-title:Molecules
language:en
Short-container-title:Molecules

Author:

Terrell Emily,Cliff Margaret,Van Vuuren Hennie

Publisher

MDPI AG

Subject

Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science

Link

http://www.mdpi.com/1420-3049/20/3/5112/pdf

Reference37 articles.

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2. Influence of sequential yeast mixtures on wine fermentation

3. Acetate ester formation in wine by mixed cultures in laboratory fermentations

4. Coinoculated Fermentations Using Saccharomyces Yeasts Affect the Volatile Composition and Sensory Properties of Vitis vinifera L. cv. Sauvignon Blanc Wines

5. Impact of mixed S. cerevisiae strains on the production of volatiles and estimated sensory profiles of Chardonnay wines

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