Use of Torulaspora delbrueckii Co-fermentation With Two Saccharomyces cerevisiae Strains With Different Aromatic Characteristic to Improve the Diversity of Red Wine Aroma Profile-Reference-Cited by-同舟云学术

Use of Torulaspora delbrueckii Co-fermentation With Two Saccharomyces cerevisiae Strains With Different Aromatic Characteristic to Improve the Diversity of Red Wine Aroma Profile

Published:2018-04-05 Issue: Volume:9 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbiol.

Author:

Zhang Bo-Qin,Luan Yu,Duan Chang-Qing,Yan Guo-Liang

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Reference41 articles.

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3. Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine;Azzolini;Eur. 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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