Use of Non-<i>Saccharomyces</i> Yeasts in Berry Wine Production: Inspiration from Their Applications in Winemaking-Reference-Cited by-同舟云学术

Use of Non-Saccharomyces Yeasts in Berry Wine Production: Inspiration from Their Applications in Winemaking

Published:2022-01-12 Issue:3 Volume:70 Page:736-750
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Liu Shuxun¹²^ORCID,Laaksonen Oskar²^ORCID,Li Ping¹,Gu Qing¹,Yang Baoru²^ORCID

Affiliation:

1. Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China

2. Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014, Turku, Finland

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c07302

Reference133 articles.

1. Historical origins and genetic diversity of wine grapes

2. Chemistry of Wine

3. Wine microbiome: A dynamic world of microbial interactions

4. Enzymatic treatment, unfermented and fermented fruit-based products: current state of knowledge

5. Non-Saccharomyces yeasts as bioprotection in the composition of red wine and in the reduction of sulfur dioxide

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