Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: A study on Lachancea thermotolerans, Metschnikowia spp. and Starmerella bacillaris strains isolated in Italy-Reference-Cited by-同舟云学术

Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: A study on Lachancea thermotolerans, Metschnikowia spp. and Starmerella bacillaris strains isolated in Italy

Published:2020-04 Issue: Volume:318 Page:108470
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Binati Renato L.,Lemos Junior Wilson J.F.,Luzzini Giovanni,Slaghenaufi Davide^ORCID,Ugliano Maurizio,Torriani Sandra^ORCID

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference53 articles.

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3. Influence of Lachancea thermotolerans on cv. Emir wine fermentation;Balikci;Yeast,2016

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

5. Quality and composition of Airén wines fermented by sequential inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae;Benito;Food Technol. Biotechnol.,2016

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