Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity

Published:2016-03-31 Issue: Volume:7 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbiol.

Author:

Padilla Beatriz,Gil José V.,Manzanares Paloma

Funder

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

Ministerio de Economía y Competitividad

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Reference202 articles.

1. Oenological prefermentation practices strongly impact yeast population dynamics and alcoholic fermentation kinetics in Chardonnay grape must.;Albertin;Int. J. Food Microbiol.,2014

2. Effect of mixed culture fermentations on yeast populations and aroma profile.;Andorrà;LWT Food Sci. Technol.,2012

3. Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations.;Andorrà;Eur. Food Res. Technol.,2010

4. Co-fermentation with Pichia kluyveri increases varietal thiol concentrations in Sauvignon Blanc.;Anfang;Aust. J. Grape Wine Res.,2009

Cited by 338 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. Effect of sequential fermentation with indigenous non-Saccharomyces cerevisiae combinations and Saccharomyces cerevisiae on the chemical composition and aroma compounds evolution of kiwifruit wine;Food Chemistry;2024-12

2. Preliminary Characterisation of Metschnikowia pulcherrima to Be Used as a Starter Culture in Red Winemaking;Beverages;2024-09-12

3. The Role of Indigenous Yeasts in Shaping the Chemical and Sensory Profiles of Wine: Effects of Different Strains and Varieties;Molecules;2024-09-09

4. The co-inoculation ratio of Hanseniaspora vineae-to-Saccharomyces cerevisiae correlates with aroma metabolic features in wine;European Food Research and Technology;2024-09-02

5. Antioxidant inactivated yeast: High potential of non-Saccharomyces specific metabolome;Talanta;2024-09

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3