Effects of different inoculation methods and strains on glycerol, acetic acid, ethanol, and esters in mixed fermentation of Hanseniaspora uvarum and Saccharomyces cerevisiae-Reference-Cited by-同舟云学术

Effects of different inoculation methods and strains on glycerol, acetic acid, ethanol, and esters in mixed fermentation of Hanseniaspora uvarum and Saccharomyces cerevisiae

Published:2021 Issue: Volume: Page:
ISSN:0094-243X
Container-title:3RD INTERNATIONAL CONFERENCE ON FRONTIERS OF BIOLOGICAL SCIENCES AND ENGINEERING (FBSE 2020)
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Author:

Lin Xueqing,Zhang Xiang,Zhang Jiang,Zhao Xinjie,Wang Junfang,Wang Shiping,Sun Yuxia

Publisher

AIP Publishing

Link

http://aip.scitation.org/doi/pdf/10.1063/5.0049208

Reference41 articles.

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3. Correction to Olfactory Impact of Higher Alcohols on Red Wine Fruity Ester Aroma Expression in Model Solution

4. Impact of co-inoculation of Saccharomyces cerevisiae, Hanseniaspora uvarum and Oenococcus oeni autochthonous strains in controlled multi starter grape must fermentations

5. Caridi, A., Crucitti, P., and Ramondino, O. (1999). Isolation and initial character isation of thermo tolerant yeasts for oenological use. IEEE Communications Magazine., 43, 12–12.

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