Concepedia

Chemical composition of bilberry wine fermented with non-Saccharomyces yeasts (Torulaspora delbrueckii and Schizosaccharomyces pombe) and Saccharomyces cerevisiae in pure, sequential and mixed fermentations

Shuxun Liu, Oskar Laaksonen, Maaria Kortesniemi, Marika Kalpio, Baoru Yang

Food Chemistry · 2018 · 108 citations · 34 references

DOI

Concepts

References

34

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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Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods: A critical perspective

Daniel Granato, Jânio Sousa Santos, Graziela Bragueto Escher et al. · Trends in Food Science & Technology · 2017 · 974 citations · Full text

, , +15

Isolation, Identification, and Characterization of New Color-Stable Anthocyanins Occurring in Some Red Wines

Johanna Bakker, C. F. Timberlake · Journal of Agricultural and Food Chemistry · 1997 · 507 citations

, , +17

Wine aroma

A. Rapp, H. Mandery · Cellular and Molecular Life Sciences · 1986 · 453 citations

Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration

Rafael A. Peinado, Juan Moreno, Juan Moreno et al. · Food Chemistry · 2003 · 419 citations

, , +16