Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations

By I. Andorrà, M. Berradre, N. Rozès, A. Mas, J. Guillamón, Braulio Esteve-Zarzoso. 2010

170 citations recorded by the source corpus.

Subfields: Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/9d8099644d4b435985a671ec74e8c1f18a21e4ea

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. Braulio Esteve-Zarzoso
5. A. Mas
6. I. Andorrà
7. J. Guillamón
8. M. Berradre

In Plant Science

1. N. Jolly
2. Cristian Varela
3. I. S. Pretorius
4. Braulio Esteve-Zarzoso
5. A. Mas
6. I. Andorrà
7. J. Guillamón
8. M. Berradre

Citations in the corpus

• Effect of mixed culture fermentations on yeast populations and aroma profile (2012, background): “Andorrà et al. / LWT - Food Science and Technology 49 (2012) 8e13 9”
• Biotechnological potential of non-Saccharomyces yeasts isolated during spontaneous fermentations of Malvar (Vitis vinifera cv. L.) (2012, unknown): “zemplinina, Hanseniaspora uvarum yeast species [20], Lachancea thermotolerans and T.”
• Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered. (2014, background): “…grape juice with C. zemplinina and S. cerevisiae produced wines with increased concentration of higher alcohols, ethyl esters and short-chain fatty acids (Andorra et al., 2010), indicating that yeast strain and/or grape variety affect the volatile profile of wines fermented with C. zemplinina.”