Use of Native Yeast Strains for In-Bottle Fermentation to Face the Uniformity in Sparkling Wine Production-Reference-Cited by-同舟云学术

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Use of Native Yeast Strains for In-Bottle Fermentation to Face the Uniformity in Sparkling Wine Production

Published:2017-06-30 Issue: Volume:8 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbiol.

Author:

Vigentini Ileana,Barrera Cardenas Shirley,Valdetara Federica,Faccincani Monica,Panont Carlo A.,Picozzi Claudia,Foschino Roberto

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Reference38 articles.

1. Yeast autolysis in sparkling wine – a review;Alexandre;Austr. J. Grape Wine Res.,2006

2. New insights into the physiological state of Saccharomyces cerevisiae during ethanol acclimation for producing sparkling wines;Borrull;Food Microbiol.,2016

3. New insights into the capacity of commercial wine yeasts to grow on sparkling wine media. Factor screening for improving wine yeast selection;Borrull;Food Microbiol.,2015

4. Selection of indigenous Saccharomyces cerevisiae strains for Nero d'Avola wine and evaluation of selected starter implantation in pilot fermentation;Capece;Int. J. Food Microbiol.,2010

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