Effects of new Torulaspora delbrueckii killer yeasts on the must fermentation kinetics and aroma compounds of white table wine-Reference-Cited by-同舟云学术

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Effects of new Torulaspora delbrueckii killer yeasts on the must fermentation kinetics and aroma compounds of white table wine

Published:2015-11-03 Issue: Volume:6 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbiol.

Author:

Velázquez Rocío,Zamora Emiliano,Álvarez María L.,Hernández Luis M.,Ramírez Manuel

Funder

Extremadura Regional Government

Spanish Ministry of Education and Science

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Reference42 articles.

1. Sulfometuron resistance as genetic marker for yeast populations in wine fermentations.;Ambrona;J. Agric. Food Chem.,2005

2. Rhodamine-pink as genetic marker for yeast populations in wine fermentations.;Ambrona;J. Agric. Food Chem.,2006

3. Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine.;Azzolini;Euro. Food Res. Technol.,2012

4. Contribution to the aroma of white wines by controlled Torulaspora delbrueckii cultures in association with Saccharomyces cerevisiae.;Azzolini;World J. Microbiol. Biotechnol.,2015

5. Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality.;Belda;Appl. Microbiol. Biotechnol.,2015

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