Wine Fermentation

Harald Claus

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Wine Fermentation

机译：葡萄酒发酵

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Note: In lieu of an abstract, this is an excerpt from the first page. Excerpt Currently wineries are facing new challenges due to actual market demands for creation of products exhibiting more individual flavors [...].

机译：注意：代替摘要，这是第一页的摘录。摘录目前，由于实际市场需求来创造具有更多个人风味的产品，酿酒厂面临着新的挑战。

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来源
《Fermentation》 |2019年第1期|共3页
作者
Harald Claus;
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中图分类 Q815;
关键词
extraction methodscolor intensityphenolic contentSaccharomycesLachanceayeast hybridsmetabolomicssulfur compoundsoenological enzymesprocess control;

机译：提取方法颜色强度酚类含量酿酒酵母杂种代谢含硫化合物酶学过程控制;

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1. Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae on alcoholic fermentation behaviour and wine aroma of cherry wines [J] . Shu Yang Sun, Han Sheng Gong, Xiao Man Jiang, Food microbiology . 2014,第deca期

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2. Effect of Saccharomyces cerevisiae, Torulaspora delbrueckii and malolactic fermentation on fermentation kinetics and sensory property of black raspberry wines [J] . Wenli Liu, Huamin Li, Dongqi Jiang, Food microbiology . 2020,第Octa期

机译：酿酒酵母酿酒酵母，Torulasa delbrueckii和Malalactic发酵对黑色覆盆子葡萄酒发酵动力学和感官性质的影响
3. Wine fermentation kinetic model verification and simulation of refrigeration malfunction during wine fermentation [J] . Vladimír Bále?, Pavol Timár, Ján Balá?, Acta Chimica Slovaca . 2016,第1期

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4. Isolation of Saccharomyces Cerevisiae GJ03 from the Spontanous Fermentation Orange Wine and Application in the Course of Orange Wine Brewing [C] . Wei Xu, Jing Wang, Dawei Zhang International Conference on Manufacturing Science and Engineering . 2013

机译：从自发发酵橙葡萄酒中分离酿酒酵母GJ03，在橙葡萄酒酿造过程中的应用
5. Icewine fermentation by Saccharomyces cerevisiae: Fundamental stress responses and comparative fermentation dynamics [D] . Pigeau, Gary M. 2007

机译：酿酒酵母的冰酒发酵：基本应激反应和比较发酵动力学
6. Major phenolic and volatile compounds and their influence on sensorial aspects in stem-contact fermentation winemaking of Primitivo red wines [O] . S. Suriano, V. Alba, D. Di Gennaro, 2016

机译：Primitivo红葡萄酒茎接触式发酵酿酒中的主要酚类和挥发性化合物及其对感官方面的影响
7. Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines [O] . Heinrich du Plessis, Maret du Toit, Hélène Nieuwoudt, 2017

机译：酿酒酵母，非酿酒酵母和乳酸发酵策略对设拉子葡萄酒发酵动力学和风味的影响

Wine Fermentation

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