Sequential culture with Torulaspora delbrueckii and Saccharomyces cerevisiae and management of fermentation temperature to improve cherry wine quality.

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The impact of non-Saccharomyces yeasts in the production of alcoholic beverages.Combined effects of fermentation temperature and pH on kinetic changes of chemical constituents of durian wine fermented with Saccharomyces cerevisiae.

P2860

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Sequential culture with Torulaspora delbrueckii and Saccharomyces cerevisiae and management of fermentation temperature to improve cherry wine quality.

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2015 nî lūn-bûn

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2015年の論文

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2015年学术文章

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2015年学术文章

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2015年学术文章

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2015年学术文章

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2015年学术文章

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2015年学术文章

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2015年學術文章

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2015年學術文章

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name

Sequential culture with Torula ...... o improve cherry wine quality.

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Sequential culture with Torula ...... o improve cherry wine quality.

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Sequential culture with Torula ...... o improve cherry wine quality.

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Sequential culture with Torula ...... o improve cherry wine quality.

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Sequential culture with Torula ...... o improve cherry wine quality.

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Sequential culture with Torula ...... o improve cherry wine quality.

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P1476

Sequential culture with Torula ...... o improve cherry wine quality.

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P2093

Cheng Wu Jin

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Han Sheng Gong

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Shu Yang Sun

http://www.w3.org/2001/XMLSchema#string

Wen Li Liu

http://www.w3.org/2001/XMLSchema#string

Yu Ping Zhao

http://www.w3.org/2001/XMLSchema#string

P2860

Yeast interactions and wine flavour

Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae.

Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking.

Influence of Candida pulcherrima Patagonian strain on alcoholic fermentation behaviour and wine aroma.

Effect of different strains of Saccharomyces cerevisiae on production of volatiles in Napa Gamay wine and Petite Sirah wine.

Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae.

Fermentative aroma compounds and sensory profiles of Godello and Albariño wines as influenced by Saccharomyces cerevisiae yeast strains.

Evaluation of sequential inoculation of Saccharomyces cerevisiae and Oenococcus oeni strains on the chemical and aromatic profiles of cherry wines.

Genetic characterization and phenotypic variability in Torulaspora delbrueckii species: Potential applications in the wine industry.

Influence of wine-related physicochemical factors on the growth and metabolism of non-Saccharomyces and Saccharomyces yeasts in mixed culture.

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1880-1887

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scholarly article

P356

10.1002/JSFA.7293

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English

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2015-07-06T00:00:00Z

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26041620

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Sequential culture with Torulaspora delbrueckii and Saccharomyces cerevisiae and management of fermentation temperature to improve cherry wine quality.

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P2860

P2860

Sequential culture with Torulaspora delbrueckii and Saccharomyces cerevisiae and management of fermentation temperature to improve cherry wine quality.

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