Mixed alcoholic fermentation of Schizosaccharomyces pombe and Lachancea thermotolerans and its influence on mannose-containing polysaccharides wine Composition
Author:
Funder
Centre for Industrial Technological Development
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Biophysics
Link
http://link.springer.com/content/pdf/10.1186/s13568-019-0738-0.pdf
Reference47 articles.
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2. Belda I, Navascues E, Marquina D, Santos A, Calderon F, Benito S (2015) Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality. Appl Microbiol Biotechnol 99:1911–1922
3. Belda I, Navascues E, Marquina D, Santos A, Calderon F, Benito S (2016) Outlining the influence of non-conventional yeasts in wine ageing over lees. Yeast 33:329–338
4. Benito S (2018) The impacts of Lachancea thermotolerans yeast strains on winemaking. Appl Microbiol Biotechnol 102(16):6775–6790
5. Benito S, Palomero F, Morata A, Calderón F, Palmero D, Suárez-Lepe JA (2013) Physiological features of Schizosaccharomyces pombe of interest in making of white wines. Eur Food Res Technol 236:29–36
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