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。Biotechnological potential of non-Saccharomyces yeasts isolated during spontaneous fermentations of Malvar (Vitis vinifera cv. L.)
Gustavo Cordero-Bueso et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2013)
Induction of grape botrytization during withering affects volatile composition of Recioto di Soave, a passito-style wine
Emanuele Tosi et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2013)
Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine
Mirko Gobbi et al.
FOOD MICROBIOLOGY (2013)
Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains
Valmary van Breda et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)
Impact of yeast on the aroma and flavour of Oregon Pinot Noir wine
D. G. Takush et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2012)
Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine
Michela Azzolini et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2012)
Yeast-yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts
Mohand Sadoudi et al.
FOOD MICROBIOLOGY (2012)
Odor Potency of Aroma Compounds in Riesling and Vidal blanc Table Wines and Icewines by Gas Chromatography-Olfactometry-Mass Spectrometry
Amy J. Bowen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Effect of mixed culture fermentations on yeast populations and aroma profile
Imma Andorra et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
New trends in yeast selection for winemaking
J. A. Suarez-Lepe et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2012)
Characterization of volatile fraction of typical Irpinian wines fermented with a new starter yeast
A. Calabretti et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2012)
Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies
S. Benito et al.
FOOD CHEMISTRY (2011)
Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae
Francesca Comitini et al.
FOOD MICROBIOLOGY (2011)
Microbial modulation of aromatic esters in wine: Current knowledge and future prospects
Krista M. Sumby et al.
FOOD CHEMISTRY (2010)
Analysis, Occurrence, and Potential Sensory Significance of Five Polyfunctional Mercaptans in White Wines
Laura Mateo-Vivaracho et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Co-fermentation with Pichia kluyveri increases varietal thiol concentrations in Sauvignon Blanc
N. Anfang et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2009)
Genetic characterization and phenotypic variability in Torulaspora delbrueckii species: Potential applications in the wine industry
Philippe Renault et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2009)
Fate of Key Odorants in Sauternes Wines through Aging
Sabine Bailly et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits
Fernando Viana et al.
FOOD MICROBIOLOGY (2008)
Discrimination of Saccharomyces cerevisiae wine strains using microsatellite multiplex PCR and band pattern analysis
Enrico Vaudano et al.
FOOD MICROBIOLOGY (2008)
Impact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on high-sugar fermentation
Marina Bely et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)
Characterization of key-aroma compounds of botrytized wines, influence of grape botrytization
Elise Sarrazin et al.
FOOD CHEMISTRY (2007)
Changes in volatile composition of Madeira wines during their oxidative ageing
JS Câmara et al.
ANALYTICA CHIMICA ACTA (2006)
Quantitative gas chromatography-olfactometry and chemical quantitative study of the aroma of four Madeira wines
E Campo et al.
ANALYTICA CHIMICA ACTA (2006)
Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration
RA Peinado et al.
FOOD CHEMISTRY (2004)
Function of yeast species and strains in wine flavour
P Romano et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)
分享论文
