Mixed alcoholic fermentation of Schizosaccharomyces pombe and Lachancea thermotolerans and its influence on mannose-containing polysaccharides wine Composition-Reference-Cited by-同舟云学术

Mixed alcoholic fermentation of Schizosaccharomyces pombe and Lachancea thermotolerans and its influence on mannose-containing polysaccharides wine Composition

Published:2019-02-02 Issue:1 Volume:9 Page:
ISSN:2191-0855
Container-title:AMB Express
language:en
Short-container-title:AMB Expr

Author:

Benito Ángel,Calderón Fernando,Benito Santiago^ORCID

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.

1. Balikci E, Tanguler H, Jolly NP, Erten H (2016) Influence of Lachancea thermotolerans on cv. Emir wine fermentation. Yeast 33:313–321

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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