Combined Use of S. pombe and L. thermotolerans in Winemaking. Beneficial Effects Determined Through the Study of Wines’ Analytical Characteristics-Reference-Cited by-同舟云学术

Combined Use of S. pombe and L. thermotolerans in Winemaking. Beneficial Effects Determined Through the Study of Wines’ Analytical Characteristics

Published:2016-12-18 Issue:12 Volume:21 Page:1744
ISSN:1420-3049
Container-title:Molecules
language:en
Short-container-title:Molecules

Author:

Benito Ángel,Calderón Fernando,Benito Santiago

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/1420-3049/21/12/1744/pdf

Reference82 articles.

1. Not your ordinary yeast: non-Saccharomycesyeasts in wine production uncovered

2. Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity

3. Studies on acetate ester production by non-Saccharomyces wine yeasts

4. Use of non-Saccharomyces wine yeasts as novel sources of mannoproteins in wine

5. Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae on alcoholic fermentation behaviour and wine aroma of cherry wines

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