Evaluation of the inherent capacity of commercial yeast strains to release glycosidic aroma precursors from Muscat grape must-Reference-Cited by-同舟云学术

Evaluation of the inherent capacity of commercial yeast strains to release glycosidic aroma precursors from Muscat grape must

Published:2015-02-05 Issue:2 Volume:21 Page:194-199
ISSN:1322-7130
Container-title:Australian Journal of Grape and Wine Research
language:en
Short-container-title:Australian Journal of Grape and Wine Research

Author:

Bisotto A.¹,Julien A.¹,Rigou P.²,Schneider R.³,Salmon J.M.²⁴

Affiliation:

1. Lallemand SAS; Blagnac France

2. Sciences Pour l'Œnologie; Institut National de la Recherche Agronomique; Montpellier France

3. Unité Mixte Technologique Qualinnov; Institut Français de la Vigne et du Vin; Gruissan France

4. Unité Expérimentale de Pech Rouge (UE0999); Unité Mixte Technologique Qualinnov; Institut National de la Recherche Agronomique; Gruissan France

Publisher

Wiley

Subject

Horticulture

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ajgw.12127/fullpdf

Reference26 articles.

1. Introducing a new breed of wine yeast: interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast and Saccharomyces mikatae;Bellon;PLoS ONE,2013

2. Bio-oxidation of terpenes: an approach for the flavor industry;Bicas;Chemical Review,2009

3. L'hydrolyse des hétérosides terpèniques du Muscat à petits grains par les enzymes périplasmiques de Saccharomyces cerevisiae;Darriet;Connaissance Vigne Vin,1988

4. Glycosidase activities of three enological yeast strains during winemaking - effect on the terpenol content of muscat wine;Delcroix;American Journal of Enology and Viticulture,1994

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