Pilot scale vinification process using immobilized Candida stellata cells and Saccharomyces cerevisiae

By L. Ferraro, F. Fatichenti, M. Ciani. 2000

86 citations recorded by the source corpus.

Subfields: Food Science, Pharmacology, Plant Science

View Paper: https://www.semanticscholar.org/paper/0a1f0e5511537f6b3af31ae1146cb03eb8993610

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. N. Jolly
2. Cristian Varela
3. I. S. Pretorius
4. F. Comitini
5. M. Ciani
6. G. Fleet
7. S. Rainieri

In Pharmacology

1. N. Jolly
2. Cristian Varela
3. I. S. Pretorius

In Plant Science

1. N. Jolly
2. Cristian Varela
3. I. S. Pretorius
4. F. Comitini
5. M. Ciani
6. G. Fleet
7. S. Rainieri

Citations in the corpus

• Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered. (2014, methodology): “Several studies have reported lower ethanol yields when using non-Saccharomyces yeast (Ciani & Ferraro, 1996; Ferraro et al., 2000; Soden et al., 2000; Ciani et al., 2006; Comitini et al., 2011; Magyar & Toth, 2011; Di Maio et al., 2012; Sadoudi et al., 2012).”