Correlations between microbes with volatile compounds and physicochemical indicators of Cabernet Sauvignon wines fermented with different starters-Reference-Cited by-同舟云学术

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Correlations between microbes with volatile compounds and physicochemical indicators of Cabernet Sauvignon wines fermented with different starters

Published:2024-04 Issue: Volume:198 Page:115918
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Ge Xiaoxin,Liu Yaqiong^ORCID,Wang Xiaodi,Gao Chengjun,Mu Jianlou,Wang Wenxiu,Wang Jie^ORCID

Publisher

Elsevier BV

Reference62 articles.

1. Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations;Andorrà;European Food Research and Technology,2010

2. Effect of oenological practices on microbial populations using culture-independent techniques;Andorra;Food Microbiology,2008

3. Wine aroma improvement using a beta-glucosidase preparation from Aureobasidium pullulans;Baffi;Applied Biochemistry and Biotechnology,2013

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

5. A lytic enzyme cocktail from Streptomyces sp. B578 for the control of lactic and acetic acid bacteria in wine;Blattel;Applied Microbiology and Biotechnology,2009

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