Analysis of metabolites in chardonnay dry white wine with various inactive yeasts by 1H NMR spectroscopy combined with pattern recognition analysis
Author:
Funder
National Natural Science Foundation of China
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Biophysics
Link
http://link.springer.com/content/pdf/10.1186/s13568-019-0861-y.pdf
Reference23 articles.
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3. Chiaramonti N, Khoumeri B, Balbi N, Balbi JH (1997) Fermentation alcoolique. J Therm Anal 48:413–425. https://doi.org/10.1007/BF01979285
4. Comuzzo P, Tat L, Tonizzo A, Battistutta F (2006) Yeast derivatives (extracts and autolysates) in winemaking: release of volatile compounds and effects on wine aroma volatility. Food Chem 99:217–230. https://doi.org/10.1016/j.foodchem.2005.06.049
5. Fotakis C, Kokkotou K, Zoumpoulakis P, Zervou M (2013) NMR metabolite fingerprinting in grape derived products: an overview. Food Res Int 54:1184–1194. https://doi.org/10.1016/j.foodres.2013.03.032
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