The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content-Reference-Cited by-同舟云学术

The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content

Published:2015-07 Issue: Volume:205 Page:7-15
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Contreras A.,Hidalgo C.,Schmidt S.,Henschke P.A.,Curtin C.,Varela C.

Funder

Australia’s grapegrowers and winemakers

Department of Education, Science and Training, Australian Government

Spanish Ministry of Science and Innovation (Spain)

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference77 articles.

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4. Comparison of experimental methods for measuring infinite dilution volatilities of aroma compounds in water/ethanol mixtures;Athes;J. Agric. Food Chem.,2004

5. Dealcoholized wines by spinning cone column distillation: phenolic compounds and antioxidant activity measured by the 1,1-diphenyl-2-picrylhydrazyl method;Belisario-Sanchez;J. Agric. Food Chem.,2009

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