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。Elucidating the Color of Rose Wines Using Polyphenol-Targeted Metabolomics
Cecile Leborgne et al.
MOLECULES (2022)
Different Wines from Different Yeasts? Saccharomyces cerevisiae Intraspecies Differentiation by Metabolomic Signature and Sensory Patterns in Wine
Fanny Bordet et al.
MICROORGANISMS (2021)
Non-targeted metabolomic approach as a tool to evaluate the chemical profile of sparkling wines fermented with autochthonous yeast strains
Maria Tufariello et al.
FOOD CONTROL (2021)
Chemical and sensory features of Torrontes Riojano sparkling wines produced by second fermentation in bottle using different Saccharomyces strains
Maria Laura Raymond Eder et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2020)
Comprehensive Chemical and Sensory Assessment of Wines Made from White Grapes of Vitis vinifera Cultivars Albillo Dorado and Montonera del Casar: A Comparative Study with Airen
Jose Perez-Navarro et al.
FOODS (2020)
Selection of an autochthonous yeast starter culture for industrial production of Primitivo Gioia del Colle PDO/DOC in Apulia (Southern Italy)
M. Tufariello et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Importance and role of lipids in wine yeast fermentation
Catherine Tesniere
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2019)
Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method
Cristina Ubeda et al.
FOOD RESEARCH INTERNATIONAL (2019)
Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production
Paola Di Gianvito et al.
FOOD RESEARCH INTERNATIONAL (2018)
Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties
Carmela Garofalo et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2018)
The impact of SO2 on wine flavanols and indoles in relation to wine style and age
Panagiotis Arapitsas et al.
SCIENTIFIC REPORTS (2018)
Microbial Resources and Innovation in the Wine Production Sector
C. Berbegal et al.
SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE (2017)
Addition of lees from base wine in the production of Bombino sparkling wine
Barbara la Gatta et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2016)
The molecular characterization by SSRs reveals a new South Italian kinship and the origin of the cultivar Uva di Troia
C. Bergamini et al.
SPRINGERPLUS (2016)
Evolutionary engineering of a wine yeast strain revealed a key role of inositol and mannoprotein metabolism during low-temperature fermentation
Maria Lopez-Malo et al.
BMC GENOMICS (2015)
Comparison of Aroma-Active Compounds and Sensory Characteristics of Durian (Durio zibethinus L.) Wines Using Strains of Saccharomyces cerevisiae with Odor Activity Values and Partial Least-Squares Regression
JianCai Zhu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Microbial terroir and food innovation: The case of yeast biodiversity in wine
Vittorio Capozzi et al.
MICROBIOLOGICAL RESEARCH (2015)
Effects of skin maceration time on the phenolic and sensory characteristics of Bombino Nero rose wines
Serafino Suriano et al.
ITALIAN JOURNAL OF AGRONOMY (2015)
White Wine Taste and Mouthfeel As Affected by Juice Extraction and Processing
Richard Gawel et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Effect of Citrus Flavonoids, Naringin and Naringenin, on Metabolic Syndrome and Their Mechanisms of Action
M. Ashraful Alam et al.
ADVANCES IN NUTRITION (2014)
Effects of different vinification technologies on physico-chemical properties and antioxidant activity of 'Falanghina' and 'Bombino bianco' wines
A. Baiano et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2013)
Analytical characterisation of Negroamaro red wines by Aroma Wheels
Simonetta Capone et al.
FOOD CHEMISTRY (2013)
Biotechnologies in sparkling wine production. Interesting approaches for quality improvement: A review
Sara Torresi et al.
FOOD CHEMISTRY (2011)
Analysis of Sparkling Wine Lees Surface Volatiles by Optimized Headspace Solid-Phase Microextraction
Joan Gallardo-Chacon et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Evolution of esters in aged Chardonnay wines obtained with different vinification methods
Carmen Ancin-Azpilicueta et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2009)
Role of lees in wine production:: A review
J. A. Perez-Serradilla et al.
FOOD CHEMISTRY (2008)
Evaluation of the Combined Effects of Enzymatic Treatment and Aging on Lees on the Aroma of Wine from Bombino bianco Grapes
Francesca Masino et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Proposed minimum reporting standards for chemical analysis
Lloyd W. Sumner et al.
METABOLOMICS (2007)
Cell wall construction in Saccharomyces cerevisiae
FM Klis et al.
YEAST (2006)
Release of nucleotides and nucleosides during yeast autolysis: Kinetics and potential impact on flavor
C Charpentier et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Formation of γ-gluconolactone in a wine-like model system
A Bertrand et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2002)
Characterization of the nitrogen compounds released during yeast autolysis in a model wine system
AJ Martínez-Rodríguez et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
分享论文
