Unraveling the Enzymatic Basis of Wine “Flavorome”: A Phylo-Functional Study of Wine Related Yeast Species-Reference-Cited by-同舟云学术

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Unraveling the Enzymatic Basis of Wine “Flavorome”: A Phylo-Functional Study of Wine Related Yeast Species

Published:2016-01-20 Issue: Volume:7 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbiol.

Author:

Belda Ignacio,Ruiz Javier,Alastruey-Izquierdo Ana,Navascués Eva,Marquina Domingo,Santos Antonio

Funder

Centre for Industrial Technological Development

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Reference73 articles.

1. The microbial ecology of wine grape berries;Barata;Int. J. Food Microbiol,2012

2. Ascomycetous yeast species recovered from grapes damaged by honeydew and sour rot;Barata;J. Appl. Microbiol,2008

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

4. Analysis of yeast populations during alcoholic fermentation: a six year follow-up study;Beltran;Syst. Appl. Microbiol.,2002

5. Combined use of selected Schizosaccharomyces pombe and Lachancea thermotolerans yeast strains as an alternative to the traditional malolactic fermentation in red wine production;Benito;Molecules,2015

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