Production of Volatile and Sulfur Compounds by 10 Saccharomyces cerevisiae Strains Inoculated in Trebbiano Must-Reference-Cited by-同舟云学术

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Production of Volatile and Sulfur Compounds by 10 Saccharomyces cerevisiae Strains Inoculated in Trebbiano Must

Published:2016-03-04 Issue: Volume:7 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbiol.

Author:

Patrignani Francesca,Chinnici Fabio,Serrazanetti Diana I.,Vernocchi Pamela,Ndagijimana Maurice,Riponi Claudio,Lanciotti Rosalba

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Reference36 articles.

1. Aroma compounds of an talian wine (Ruche) by HS–SPME analysis coupled with GC–ITMS;Bonino;Food Chem.,2003

2. Enological functions of parietal yeast mannoproteins;Caridi;Antonie Van Leeuwenhoek.,2006

3. Progress on volatile sulfur compound analysis in wine;Davis,2011

4. Raspberry (Rubus idaeus L.) wine: yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds;Duarte;Food Res. Int.,2010

5. Volatile components of Loureira, Dona Branca, and Treixadura wines;Falqué;J. Agr. Food Chem,2002

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2. Pilot Scale Evaluation of Wild Saccharomyces cerevisiae Strains in Aglianico;Fermentation;2023-03-03

3. Improving an Industrial Sherry Base Wine by Yeast Enhancement Strategies;Foods;2022-04-12

4. Characterization of Berry Aromatic Profile of cv. Trebbiano Romagnolo Grapes and Effects of Intercropping with Salvia officinalis L.;Agronomy;2022-01-29

5. Development of a New Assay for Measuring H2S Production during Alcoholic Fermentation: Application to the Evaluation of the Main Factors Impacting H2S Production by Three Saccharomycescerevisiae Wine Strains;Fermentation;2021-10-01

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