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。Bioprotective Effect of a Torulaspora delbrueckii/Lachancea thermotolerans-Mixed Inoculum in Red Winemaking
Rocio Escribano-Viana et al.
FERMENTATION-BASEL (2022)
Yeast a potential bio-agent: future for plant growth and postharvest disease management for sustainable agriculture
Arpan Mukherjee et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2020)
Nitrogen Preferences during Alcoholic Fermentation of Different Non-Saccharomyces Yeasts of Oenological Interest
Helena Roca-Mesa et al.
MICROORGANISMS (2020)
Lower-alcohol wines produced by Metschnikowia pulcherrima and Saccharomyces cerevisiae co-fermentations: The effect of sequential inoculation timing
Ana Hranilovic et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2020)
Bio-Protection as an Alternative to Sulphites: Impact on Chemical and Microbial Characteristics of Red Wines
Scott Simonin et al.
FRONTIERS IN MICROBIOLOGY (2020)
Improved Saccharomyces cerevisiae Strain in Pure and Sequential Fermentation with Torulaspora delbrueckii for the Production of Verdicchio Wine with Reduced Sulfites
Alice Agarbati et al.
APPLIED SCIENCES-BASEL (2020)
Antagonistic Yeasts: A Promising Alternative to Chemical Fungicides for Controlling Postharvest Decay of Fruit
Xiaokang Zhang et al.
JOURNAL OF FUNGI (2020)
Characterization of tolerance and multi-enzyme activities in non-Saccharomyces yeasts isolated from Vidal blanc icewine fermentation
Mengnan Hong et al.
JOURNAL OF FOOD BIOCHEMISTRY (2019)
Metschnikowia pulcherrima Selected Strain for Ethanol Reduction in Wine: Influence of Cell Immobilization and Aeration Condition
Laura Canonico et al.
FOODS (2019)
Applications of Metschnikowia pulcherrima in Wine Biotechnology
Antonio Morata et al.
FERMENTATION-BASEL (2019)
Torulaspora delbrueckii for secondary fermentation in sparkling wine production
Laura Canonico et al.
FOOD MICROBIOLOGY (2018)
Wine aroma evolution throughout alcoholic fermentation sequentially inoculated with non- Saccharomyces/Saccharomyces yeasts
Rock Escribano-Viana et al.
FOOD RESEARCH INTERNATIONAL (2018)
Volatile organic compounds from Wickerhamomyces anomalus, Metschnikowia pulcherrima and Saccharomyces cerevisiae inhibit growth of decay causing fungi and control postharvest diseases of strawberries
Lucia Oro et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2018)
Analytical impact of Metschnikowia pulcherrima in the volatile profile of Verdejo white wines
Javier Ruiz et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2018)
Use of Indigenous Hanseniaspora vineae and Metschnikowia pulcherrima Co-fermentation With Saccharomyces cerevisiae to Improve the Aroma Diversity of Vidal Blanc Icewine
Bo-Qin Zhang et al.
FRONTIERS IN MICROBIOLOGY (2018)
Molecular and Phenotypic Characterization of Metschnikowia pulcherrima Strains from Douro Wine Region
Catarina Barbosa et al.
FERMENTATION-BASEL (2018)
New insights on the use of wine yeasts
Francesca Comitini et al.
CURRENT OPINION IN FOOD SCIENCE (2017)
Volatile flavour profile of reduced alcohol wines fermented with the non-conventional yeast species Metschnikowia pulcherrima and Saccharomyces uvarum
C. Varela et al.
FOOD CHEMISTRY (2016)
Selection and use of pectinolytic yeasts for improving clarification and phenolic extraction in winemaking
Ignacio Belda et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)
Unraveling the Enzymatic Basis of Wine Flavorome: A Phylo-Functional Study of Wine Related Yeast Species
Ignacio Belda et al.
FRONTIERS IN MICROBIOLOGY (2016)
Simple Quantitative Determination of Potent Thiols at Ultratrace Levels in Wine by Derivatization and High-Performance Liquid Chromatography-Tandem Mass Spectrometry (HPLC-MS/MS) Analysis
Dimitra L. Capone et al.
ANALYTICAL CHEMISTRY (2015)
Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae
Santiago Benito et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2015)
Yeast diversity on grapes in two German wine growing regions
Michael Brysch-Herzberg et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2015)
Demonstrating the efficiency of sulphur dioxide replacements in wine: A parameter review
Raul F. Guerrero et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)
Antimicrobial activity of Metschnikowia pulcherrima on wine yeasts
L. Oro et al.
JOURNAL OF APPLIED MICROBIOLOGY (2014)
Biocontrol of postharvest brown rot of sweet cherries by Saccharomyces cerevisiae Disva 599, Metschnikowia pulcherrima Disva 267 and Wickerhamomyces anomalus Disva 2 strains
Lucia Oro et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2014)
Degradation of white wine haze proteins by Aspergillopepsin I and II during juice flash pasteurization
Matteo Marangon et al.
FOOD CHEMISTRY (2012)
Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae
Francesca Comitini et al.
FOOD MICROBIOLOGY (2011)
The grape must non-Saccharomyces microbial community: Impact on volatile thiol release
Katharina Zott et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)
Identification of MET10-932 and Characterization as an Allele Reducing Hydrogen Sulfide Formation in Wine Strains of Saccharomyces cerevisiae
Angela Linderholm et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2010)
Metschnikowia pulcherrima strain MACH1 outcompetes Botrytis cinerea, Alternaria alternata and Penicillium expansum in apples through iron depletion
Duraisarny Saravanakumar et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2008)
Optimisation of interdelta analysis for Saccharomyces cerevisiae strain characterisation
JL Legras et al.
FEMS MICROBIOLOGY LETTERS (2003)
分享论文
