Deacidification of red and white wines by a mutant ofSchizosaccharomyces malidevoransunder commercial winemaking conditions
Author:
Publisher
Elsevier BV
Subject
Microbiology,Food Science
Cited by 27 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
1. Fuzzy Expert System for Acidification and Deacidification Process in Red Wine Grape Juice;2022 IEEE Bombay Section Signature Conference (IBSSC);2022-12-08
2. Schizosaccharomyces japonicus/Saccharomyces cerevisiae mixed starter cultures: New perspectives for the improvement of Sangiovese aroma, taste, and color stability;LWT;2022-02
3. The Use of Yeast Mixed Cultures for Deacidification and Improvement of the Composition of Cold Climate Grape Wines;Molecules;2021-04-30
4. Schizosaccharomyces japonicus: A Polysaccharide-Overproducing Yeast to Be Used in Winemaking;Fermentation;2018-02-23
5. Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality;European Food Research and Technology;2017-06-05
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