Characterization of the β‐Glucosidase Activity Produced by Enological Strains of Non‐Saccharomyces Yeasts

By R. Otero, J. Iranzo, A. Briones-Pérez, N. Potgieter, M. A. Villena, I. S. Pretorius, P. Rensburg. 2003

95 citations recorded by the source corpus.

Subfields: Biochemistry, Biotechnology, Food Science

View Paper: https://www.semanticscholar.org/paper/63eac7499004958d4523b938ac3f457aad6074ae

How researchers see this paper

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

In Biotechnology

1. I. S. Pretorius
2. N. Jolly
3. E. Bartowsky

In Food Science

1. I. S. Pretorius
2. N. Jolly
3. Cristian Varela
4. E. Bartowsky
5. P. Henschke
6. M. Toit
7. F. Comitini
8. M. Ciani

Citations in the corpus

• Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered. (2014, methodology): “All rights reserved Downloaded from https://academic.oup.com/femsyr/article-abstract/14/2/215/531574 by guest on 28 July 2018 (Cordero Otero et al., 2003).”
• Yeast and bacterial modulation of wine aroma and flavour (2005, background): “Recently, the β-glucosidase from Debaryomyces pseudopolymorphus was found to be suitable for use under wine conditions (Cordero Otero et al. 2003).”