Identification of dominant functional microbes that contribute to the characteristic aroma of Msalais, traditional wine fermented from boiled local grape juice in China-Reference-Cited by-同舟云学术

Identification of dominant functional microbes that contribute to the characteristic aroma of Msalais, traditional wine fermented from boiled local grape juice in China

Published:2023-10 Issue: Volume:19 Page:100778
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Zhu Li-Xia^ORCID,Wang Hui,Han Pei-jie,Lan Yi-Bin

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference39 articles.

1. Ecological interactions are a primary driver of population dynamics in wine yeast microbiota during fermentation;Bagheri;Scientific Reports,2020

2. Microbial contribution to Wine aroma and its intended use for Wine quality improvement;Belda;Molecules,2017

3. Braak, C. J. F. ter, & Smilauer, P. (2002). CANOCO Reference Manual and CanoDraw for Windows User’s Guide: Software for Canonical Community Ordination (version 4.5). In www. canoco. com (Microcomputer Power). www.canoco.com. http://edepot.wur.nl/405659.

4. Yeast and mould dynamics in Caciofiore della Sibilla cheese coagulated with an aqueous extract of Carlina acanthifolia All;Cardinali;Yeast,2016

5. High-throughput sequencing of amplicons for monitoring yeast biodiversity in must and during alcoholic fermentation;David;Journal of Industrial Microbiology and Biotechnology,2014

Cited by 2 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. Analysis of aroma compounds in different grades of Luzhou Laojiao strong-aroma Baijiu by molecular sensory science;Journal of Food Composition and Analysis;2024-11

2. Changes in the quality and antioxidant capacity of Msalais during storage;International Journal of Food Properties;2024-06-22