Author:
Brice Claire,Sanchez Isabelle,Bigey Frédéric,Legras Jean-Luc,Blondin Bruno
Publisher
Springer Science and Business Media LLC
Reference72 articles.
1. Blateyron L, Sablayrolles JM: Stuck and slow fermentations in enology: statistical study of causes and effectiveness of combined additions of oxygen and diammonium phosphate. J Biosci Bioeng. 2001, 91: 184-189.
2. Bauer FF, Pretorius IS: Yeast stress response and fermentation efficiency: how to survive the making of wine – a review. S Afr J Enol Vitic. 2000, 21: 2751-
3. Bely M, Sablayrolles JM, Barre P: Description of alcoholic fermentation kinetics: its variability and significance. Am J Enol Vitic. 1990, 159: 25-32.
4. Gutiérrez A, Chiva R, Sancho M, Beltran G, Arroyo-López FN, Guillamon JM: Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must. Food Microbiol. 2012, 31 (1): 25-32. 10.1016/j.fm.2012.02.012.
5. Brice C, Sanchez I, Tesnière C, Blondin B: Assessing the mechanisms responsible for differences in nitrogen requirements between Saccharomyces cerevisiae wine yeasts in alcoholic fermentation. Appl Environ Microbiol. doi:10.1128/AEM.03856-13
Cited by
57 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