Funder
FP7 People: Marie-Curie Actions
Publisher
Springer Science and Business Media LLC
Reference69 articles.
1. Romano P, Fiore C, Paraggio M, Caruso M, Capece A. Function of yeast species and strains in wine flavour. Int J Food Microbiol. 2003;86:169–80.
2. Robinson AL, Boss PK, Heymann H, Solomon PS, Trengove RD. Influence of yeast strain, canopy management, and site on the volatile composition and sensory attributes of cabernet sauvignon wines from Western Australia. J Agric Food Chem. 2011;59:3273–84.
3. Cordente AG, Curtin CD, Varela C, Pretorius IS. Flavor-active wine yeasts. Appl Microbiol Biotechnol. 2012;96:601–18.
4. Lambrechts MG, Pretorius IS. Yeast and its importance to wine aroma - a review. South African J Enol Vitic. 2000;21:97–129.
5. Nykänen L, Suomalainen H. Aroma of beer, wine and distilled alcoholic beverages. Berlin: Springer Science & Business Media; 1983.
Cited by
61 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献