Production of Volatile Compounds by Wine Strains of Brettanomyces bruxellensis Grown in the Presence of Different Precursor Substrates-Reference-Cited by-同舟云学术

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Production of Volatile Compounds by Wine Strains of Brettanomyces bruxellensis Grown in the Presence of Different Precursor Substrates

Published:2013-02-26 Issue:2 Volume:64 Page:231-240
ISSN:0002-9254
Container-title:American Journal of Enology and Viticulture
language:en
Short-container-title:American Journal of Enology and Viticulture

Author:

Joseph C. M. L.,Gorton L. W.,Ebeler S. E.,Bisson L. F.

Publisher

American Society for Enology and Viticulture

Subject

Horticulture,Food Science

Cited by 15 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. The potential for Scotch Malt Whisky flavour diversification by yeast;FEMS Yeast Research;2024

2. Brettanomyces bruxellensis: Overview of the genetic and phenotypic diversity of an anthropized yeast;Molecular Ecology;2022-04-04

3. Advances in microbiological quality control;Managing Wine Quality;2022

4. Acetic acid bioproduction: The technological innovation change;Science of The Total Environment;2021-12

5. Assessing the Biofilm Formation Capacity of the Wine Spoilage Yeast Brettanomyces bruxellensis through FTIR Spectroscopy;Microorganisms;2021-03-12

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