Role of Specific Components from Commercial Inactive Dry Yeast Winemaking Preparations on the Growth of Wine Lactic Acid Bacteria-Reference-Cited by-同舟云学术

Role of Specific Components from Commercial Inactive Dry Yeast Winemaking Preparations on the Growth of Wine Lactic Acid Bacteria

Published:2010-06-28 Issue:14 Volume:58 Page:8392-8399
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Andújar-Ortiz Inmaculada¹,Pozo-Bayón Maria Ángeles¹,García-Ruiz Almudena¹,Moreno-Arribas M. Victoria¹

Affiliation:

1. Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM), C/Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049, Madrid, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf101132t

Reference46 articles.

1. Scientific evidences beyond the application of inactive dry yeast preparations in winemaking

2. New perspectives in safety and quality enhancement of wine through selection of yeasts based on the parietal adsorption activity

3. Yeast derivatives (extracts and autolysates) in winemaking: Release of volatile compounds and effects on wine aroma volatility

4. Formation of Micella Containing Solubilized Sterols during Rehydration of Active Dry Yeasts Improves Their Fermenting Capacity

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