The Interaction of Two Saccharomyces cerevisiae Strains Affects Fermentation-Derived Compounds in Wine-Reference-Cited by-同舟云学术

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The Interaction of Two Saccharomyces cerevisiae Strains Affects Fermentation-Derived Compounds in Wine

Published:2016-03-30 Issue:4 Volume:2 Page:9
ISSN:2311-5637
Container-title:Fermentation
language:en
Short-container-title:Fermentation

Author:

Gustafsson Frida,Jiranek Vladimir,Neuner Marissa,Scholl Chrystal,Morgan Sydney,Durall Daniel

Funder

NSERC

Publisher

MDPI AG

Subject

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

Link

http://www.mdpi.com/2311-5637/2/2/9/pdf

Reference31 articles.

1. Biology of Microorganisms on Grapes, in Must and in Wine;Bisson,2009

2. Effect of the use of commercial Saccharomyces strains in a newly established winery in Ronda (Málaga, Spain)

3. Implantation and persistence of yeast inoculum in Pinot noir fermentations at three Canadian wineries

4. Effects of Pure and Mixed-Cultures ofSaccharomyces cerevisiaeandWilliopsis saturnuson the Volatile Profiles of Grape Wine

5. Yeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Survey of Inoculated Commercial Saccharomyces cerevisiae in Winery-Based Trials;Fermentation;2021-09-03

2. PTR-ToF-MS for the Online Monitoring of Alcoholic Fermentation in Wine: Assessment of VOCs Variability Associated with Different Combinations of Saccharomyces/Non-Saccharomyces as a Case-Study;Fermentation;2020-05-26

3. Comparative transcriptional analysis of flavour-biosynthetic genes of a native Saccharomyces cerevisiae strain fermenting in its natural must environment, vs. a commercial strain and correlation of the genes’ activities with the produced flavour compounds;Journal of Biological Research-Thessaloniki;2019-08-05

4. An Influence of Different Yeast Species on Wine Aroma Composition;Fermented Beverages;2019

5. Effect of Temperature on the Prevalence of Saccharomyces Non cerevisiae Species against a S. cerevisiae Wine Strain in Wine Fermentation: Competition, Physiological Fitness, and Influence in Final Wine Composition;Frontiers in Microbiology;2017-02-07

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