相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Indigenous yeast communities in the environment of Rovello bianco grape variety and their use in commercial white wine fermentation
Nicola Francesca et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2010)
Free and hydrolytically released volatile compounds of Vitis vinifera L. cv. Fiano grapes as odour-active constituents of Fiano wine
Maurizio Ugliano et al.
ANALYTICA CHIMICA ACTA (2008)
β-Glucosidase in cellular and acellular form for winemaking application
Rosa Palmeri et al.
ENZYME AND MICROBIAL TECHNOLOGY (2007)
Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations
M Ciani et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)
Study of beta-glucosidase production by wine-related yeasts during alcoholic fermentation. A new rapid fluorimetric method to determine enzymatic activity
G Fia et al.
JOURNAL OF APPLIED MICROBIOLOGY (2005)
Determination of volatile compounds in wine by automated solid-phase microextraction and gas chromatography
S Cabredo-Pinillos et al.
CHROMATOGRAPHIA (2004)
Yeast interactions and wine flavour
GH Fleet
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)
Flavour analysis of Greek white wine by solid-phase microextraction-capillary gas chromatography-mass spectrometry
JCR Demyttenaere et al.
JOURNAL OF CHROMATOGRAPHY A (2003)
Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract.: Key differences in the odor profiles of four high-quality Spanish aged red wines
V Ferreira et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
The role of non-Saccharomyces species in releasing glycosidic bound fraction of grape aroma components -: a preliminary study
AM Ferreira et al.
JOURNAL OF APPLIED MICROBIOLOGY (2001)