Concepedia

Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine

Mirko Gobbi, Francesca Comitini, Paola Domizio, Cristina Romani, Livio Lencioni, Ilaria Mannazzu, Maurizio Ciani

Food Microbiology · 2012 · 394 citations · 43 references

DOI

Concepts

References

43

Yeast and bacterial modulation of wine aroma and flavour

Jan H. Swiegers, Eveline Bartowsky, Paul A. Henschke et al. · Australian Journal of Grape and Wine Research · 2005 · 1.2K citations · Full text

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

Francesca Comitini, Mirko Gobbi, Paola Domizio et al. · Food Microbiology · 2010 · 629 citations

, , +14

Phylogenetic circumscription of , and other members of the Saccharomycetaceae, and the proposal of the new genera , , , and

Cletus P. Kurtzman · FEMS Yeast Research · 2003 · 470 citations · Full text

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Screening for the production of extracellular hydrolytic enzymes by non-Saccharomyces wine yeasts

M.L.A. Strauss, N.P. Jolly, Marius G. Lambrechts et al. · Journal of Applied Microbiology · 2001 · 384 citations

, , +17

Impact of mixed Torulaspora delbrueckii–Saccharomyces cerevisiae culture on high-sugar fermentation

Marina Bely, Philippe Stoeckle, Isabelle Masneuf‐Pomarède et al. · International Journal of Food Microbiology · 2008 · 378 citations

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