Effect of high Cu2+ stress on fermentation performance and copper biosorption of Saccharomyces cerevisiae during wine fermentation-Reference-Cited by-同舟云学术

Effect of high Cu2+ stress on fermentation performance and copper biosorption of Saccharomyces cerevisiae during wine fermentation

Published:2019-03 Issue:1 Volume:39 Page:19-26
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

SUN Xiangyu¹,LIU Lingling²,MA Tingting³,YU Jing²,HUANG Weidong²,FANG Yulin³,ZHAN Jicheng²

Affiliation:

1. China Agricultural University, China; Northwest Agricultural and Forestry University, China; Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, China

2. China Agricultural University, China

3. China Agricultural University, China; Northwest Agricultural and Forestry University, China

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v39n1/0101-2061-cta-1678-457X24217.pdf

Reference42 articles.

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3. Removal of iron, copper and manganese from white wines through ion exchange techniques: effects on their organoleptic characteristics and susceptibility to browning;Benítez P.;Analytica Chimica Acta,2002

4. Saccharomyces cerevisiae wine strains differing in copper resistance exhibit different capability to reduce copper content in wine;Brandolini V.;World Journal of Microbiology & Biotechnology,2002

5. Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations;Ciani M.;International Journal of Food Microbiology,2006

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