The Impact of Saccharomyces cerevisiae on a Wine Yeast Consortium in Natural and Inoculated Fermentations-Reference-Cited by-同舟云学术

The Impact of Saccharomyces cerevisiae on a Wine Yeast Consortium in Natural and Inoculated Fermentations

Published:2017-10-16 Issue: Volume:8 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbiol.

Author:

Bagheri Bahareh,Bauer Florian F.,Setati Mathabatha E.

Funder

National Research Foundation

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Reference83 articles.

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2. Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations.;Andorrà;Eur. Food Res. Technol.

3. Determination of viable wine yeast using DNA binding dyes and quantitative PCR.;Andorrà;Int. J. Food Microbiol.

4. Analysis and direct quantification of Saccharomyces cerevisiae and Hanseniaspora guilliermondii populations during alcoholic fermentation by fluorescence in situ hybridization, flow cytometry and quantitative PCR.;Andorra;Food Microbiol.,2011

5. The diversity and dynamics of indigenous yeast communities in grape must from vineyards employing different agronomic practices and their influence on wine fermentation.;Bagheri;S. Afr. J. Enol. Vitic.,2015

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