Concepedia

Impacts of non-Saccharomyces yeasts on nutrient composition and aroma profile of wines during co-fermentation with Saccharomyces cerevisiae and Levilactobacillus brevis

Hongyu Zhao, Yao Wang, Yun Wu, Xueting Kang, Faisal Eudes Sam, Kai Hu, Yongsheng Tao

Journal of Food Composition and Analysis · 2024 · 17 citations · 41 references

DOI

Concepts

References

41

Quantitative determination of the odorants of young red wines from different grape varieties

Vicente Ferreira, Ricardo L�pez, Juan Cacho · Journal of the Science of Food and Agriculture · 2000 · 1.1K citations · Full text

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Implications of nitrogen nutrition for grapes, fermentation and wine

Sally‐Jean Bell, Paul A. Henschke · Australian Journal of Grape and Wine Research · 2005 · 903 citations

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Microbial modulation of aromatic esters in wine: Current knowledge and future prospects

Krista M. Sumby, Paul R. Grbin, Vladimir Jiranek · Food Chemistry · 2009 · 543 citations

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Gas Chromatography−Olfactometry and Chemical Quantitative Study of the Aroma of Six Premium Quality Spanish Aged Red Wines

Laura Culleré, Ana Escudero, Juan Cacho et al. · Journal of Agricultural and Food Chemistry · 2004 · 419 citations

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Increase of fruity aroma during mixed T. delbrueckii/S. cerevisiae wine fermentation is linked to specific esters enhancement

Philippe Renault, Joana Coulon, Gilles de Revel et al. · International Journal of Food Microbiology · 2015 · 238 citations

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