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Lipids modulate acetic acid and thiol final concentrations in wine during fermentation by Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids

机译：在发酵过程中，脂质在发酵过程中调节醋酸和硫醇最终浓度的酿酒酵母在发酵过程中_酿酒酵母Kudriavzevii杂种

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Amandine Deroite; Jean-Luc Legras; Peggy Rigou; Anne Ortiz-Julien; Sylvie Dequin;
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1. Natural hybrids from Saccharomyces cerevisiae, Saccharomyces bayanus and Saccharomyces kudriavzevii in wine fermentations [J] . Gonzalez SS, Barrio E, Gafner J, FEMS Yeast Research . 2006,第8期

机译：来自酿酒酵母，巴氏酵母和库氏酵母的天然杂种在葡萄酒发酵中的应用
2. Osmoadaptation of wine yeast ( Saccharomyces cerevisiaeSaccharomyces cerevisiae ) during Icewine fermentation leads to high levels of acetic acid [J] . Heit C., Martin S.J., Yang F., Journal of applied microbiology . 2018,第6期

机译：在冰川发酵过程中葡萄酒酵母（Saccharomyces酿酒酵母菌酿酒酵母）的Osmoadaptation导致高水平的乙酸
3. Presence of Low Concentrations of Acetic Acid Improves Fermentations using Saccharomyces cerevisiae [J] . Greetham D Journal of Bioprocessing & Biotechniques . 2015,第1期

机译：低浓度乙酸的存在改善了酿酒酵母的发酵
4. Simultaneous and Sequential Fermentations with Saccharomyces Cerevisiae DJ02 and Lactobacliius acidophilus WS in Pear Wine [C] . Dawei Zhang, Wenbin Dong, Dan Zhang International Conference on Advanced Design and Manufacturing Engineering . 2011

机译：梨葡萄酒中同时和连续发酵酿酒酵母DJ02和Lactobacliius嗜酸性嗜睡症
5. Production of acetic acid by Saccharomyces cerevisiae during icewine fermentations. [D] . Erasmus, Daniel Jacobus. 2005

机译：酿酒酵母在冰酒发酵过程中生产乙酸。
6. Lipids modulate acetic acid and thiol final concentrations in wine during fermentation by Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids [O] . Amandine Deroite, Jean-Luc Legras, Peggy Rigou, 2018

机译：酿酒酵母×酿酒酵母杂种在发酵过程中脂质调节酒中乙酸和硫醇的终浓度
7. Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentations [O] . Rantsiou, K., Dolci, P., Giacosa, S., 2012

机译：假丝酵母可以减少酿酒酵母在甜酒发酵中产生的乙酸

Lipids modulate acetic acid and thiol final concentrations in wine during fermentation by Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids

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