| 1 |
Microbial community composition and its role in volatile compound formation during the spontaneous fermentation of ice wine made from Vidal grapes
Chen Y, Zhang W, Yi H, Wang B, Xiao J, Zhou XY, Xu JK, Jiang L, Shi XW
Process Biochemistry, 92, 365, 2020 |
| 2 |
Effect of the natural winemaking process applied at industrial level on the microbiological and chemical characteristics of wine
Sannino C, Francesca N, Corona O, Settanni L, Cruciata M, Moschetti G
Journal of Bioscience and Bioengineering, 116(3), 347, 2013 |
| 3 |
Effect of must characteristics on the diversity of Saccharomyces strains and their prevalence in spontaneous fermentations
Blanco P, Miras-Avalos JM, Orriols I
Journal of Applied Microbiology, 112(5), 936, 2012 |
| 4 |
Effect of spontaneous fermentation on the physical properties of corn starch and rheological characteristics of corn starch noodle
Yuan ML, Lu ZH, Cheng YQ, Li LT
Journal of Food Engineering, 85(1), 12, 2008 |
| 5 |
Molecular identification and characterization of wine yeasts isolated from Tenerife (Canary Island, Spain)
Gonzalez SS, Barrio E, Querol A
Journal of Applied Microbiology, 102(4), 1018, 2007 |
| 6 |
Influence of grape treatment on the wine yeast populations isolated from spontaneous fermentations
Sturm J, Grossmann M, Schnell S
Journal of Applied Microbiology, 101(6), 1241, 2006 |
| 7 |
Predominance of Saccharomyces uvarum during spontaneous alcoholic fermentation, for three consecutive years, in an Alsatian winery
Demuyter C, Lollier M, Legras JL, Le Jeune C
Journal of Applied Microbiology, 97(6), 1140, 2004 |
