Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement-Reference-Cited by-同舟云学术

Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement

Published:2017-01-24 Issue:2 Volume:22 Page:189
ISSN:1420-3049
Container-title:Molecules
language:en
Short-container-title:Molecules

Author:

Belda Ignacio,Ruiz Javier,Esteban-Fernández Adelaida,Navascués Eva,Marquina Domingo,Santos Antonio,Moreno-Arribas M.

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/1420-3049/22/2/189/pdf

Reference191 articles.

1. Wine flavor: chemistry in a glass

2. Wine microbiome: A dynamic world of microbial interactions

3. Associations among Wine Grape Microbiome, Metabolome, and Fermentation Behavior Suggest Microbial Contribution to Regional Wine Characteristics

4. Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate

5. The Soil Microbiome Influences Grapevine-Associated Microbiota

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