Analysing the impact of the nature of the nitrogen source on the formation of volatile compounds to unravel the aroma metabolism of two non-Saccharomyces strains-Reference-Cited by-同舟云学术

Analysing the impact of the nature of the nitrogen source on the formation of volatile compounds to unravel the aroma metabolism of two non-Saccharomyces strains

Published:2020-03 Issue: Volume:316 Page:108441
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Seguinot Pauline,Bloem Audrey,Brial Pascale,Meudec Emmanuelle,Ortiz-Julien Anne,Camarasa Carole^ORCID

Funder

Ministère de l'Education Nationale, de l'Enseignement Superieur et de la Recherche

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference64 articles.

1. Contribution to the aroma of white wines by controlled Torulaspora delbrueckii cultures in association with Saccharomyces cerevisiae;Azzolini;World J. Microbiol. Biotechnol.,2015

2. Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality;Belda;Appl. Microbiol. Biotechnol.,2015

3. Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations;Belda;Int. J. Food Microbiol.,2017

4. Description of alcoholic fermentation kinetics: its variability and interest;Bely;Am. J. Enol. Vitic.,1990

5. Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae;Benito;Eur. Food Res. Technol.,2015

Cited by 25 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. Utilization efficiency of Ehrlich pathway-related amino acid affected higher alcohol acetate production of non-Saccharomyces yeasts during alcoholic fermentation;Food Bioscience;2024-10

2. Yeast Bioflavoring in Beer: Complexity Decoded and Built up Again;Fermentation;2024-03-28

3. Influence of nitrogen status on fermentation performances of non- Saccharomyces yeasts: a review;Food Science and Human Wellness;2024-03

4. Comparison of phenolic profiles of albino bilberry (Vaccinium myrtillus L.) wines fermented by non-Saccharomyces yeasts;Food Bioscience;2023-10

5. Synthesis of Aroma Compounds as a Function of Different Nitrogen Sources in Fermentations Using Non-Saccharomyces Wine Yeasts;Microorganisms;2022-12-21