Cytosolic Redox Status of Wine Yeast (Saccharomyces Cerevisiae) under Hyperosmotic Stress during Icewine Fermentation-Reference-Cited by-同舟云学术

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Cytosolic Redox Status of Wine Yeast (Saccharomyces Cerevisiae) under Hyperosmotic Stress during Icewine Fermentation

Published:2017-11-18 Issue:4 Volume:3 Page:61
ISSN:2311-5637
Container-title:Fermentation
language:en
Short-container-title:Fermentation

Author:

Yang Fei,Heit Caitlin,Inglis Debra

Funder

Natural Science and Engineering Research Council of Canada

Publisher

MDPI AG

Subject

Plant Science,Biochemistry, Genetics and Molecular Biology (miscellaneous),Food Science

Link

http://www.mdpi.com/2311-5637/3/4/61/pdf

Reference31 articles.

1. Managing the quality of icewines;Bowen,2010

2. O. Reg. 406/00: Rules of Vintners Quality Alliance Ontario Relating to Terms for VQA Winehttps://www.ontario.ca/laws/regulation/000406

3. Science;Ziraldo,2007

4. Effect of yeast inoculation rate, acclimatization, and nutrient addition on Icewine fermentation;Kontkanen;Am. J. Enol. Vitic.,2004

5. Sensory and chemical characteristics of Canadian ice wines

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