Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking
Author:
Publisher
Oxford University Press (OUP)
Subject
Applied Microbiology and Biotechnology,General Medicine,Microbiology
Link
http://academic.oup.com/femsyr/article-pdf/10/2/123/18019536/10-2-123.pdf
Reference119 articles.
1. Anfang N , Brajkovich M & Goddard MR (2009) Co-fermentation with Pichia kluyveri increases varietal thiol concentrations in Savignon Blanc. Aust J Grape Wine R 15: 1-8.
2. Barre P & Vezinhet F (1984) Evaluation towards fermentation with pure culture of yeasts in winemaking. Microbiol Sci 1: 159-163.
3. Bely M , Stoeckle P , Masnuef-Pomarède I & Dubourdieu D (2008) Impact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on high-sugar fermentation. Int J Food Microbiol 122: 312-320.
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