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Selective effects of sulfur dioxide and yeast starter culture addition on indigenous yeast populations and sensory characteristics of wine

机译：二氧化硫和酵母起动器培养的选择性效果对土着酵母种群和葡萄酒的感官特征

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1. Selective effects of sulfur dioxide and yeast starter culture addition onindigenous yeast populations and sensory characteristics of wine [J] . Henick-Kling T., Edinger W., Daniel P., Journal of applied microbiology . 1998,第5期

机译：二氧化硫和酵母发酵剂的添加对酒中土著酵母菌种群和感官特征的选择作用。
2. Killer phenotype of indigenous yeasts isolated from Argentinian wine cellars and their potential starter cultures for winemaking. [J] . Ullivarri M. F. de Mendoza L. M, Raya R. R, Farias M. E. Biotechnology Letters . 2011,第11期

机译：从阿根廷酒窖分离的本土酵母的杀手表型及其潜在的酿酒酿造文化。
3. Killer phenotype of indigenous yeasts isolated from Argentinian wine cellars and their potential starter cultures for winemaking [J] . Miguel Fernández de Ullivarri, Lucía M. Mendoza, Raúl R. Raya, Biotechnology Letters . 2011,第11期

机译：从阿根廷酒窖中分离出的本土酵母的杀手表型及其潜在的酿酒工艺
4. A cell population model with structured medium for budding yeast cultures [C] . Prashan Mhaskar, Abdelqader, M. Zamamiri, IFAC International Conference on Computer Applications in Biotechnology . 2002

机译：具有萌芽酵母培养基结构介质的细胞群模型
5. Sensitivity of Wine-associated Acetic Acid Bacteria to Sulfur Dioxide and Their Effects on Yeast Fermentation during Winemaking [D] . Zuchero, Matthew David. 2018

机译：酒中乙酸细菌对二氧化硫的敏感性及其对酿酒过程中酵母发酵的影响
6. Indigenous Yeast Interactions in Dual-Starter Fermentations May Improve the Varietal Expression of Moschofilero Wine [O] . Aspasia Nisiotou, Athanasios Mallouchos, Chrysoula Tassou, -1

机译：双重发酵中的原酵母相互作用可能会改善Moschofilero葡萄酒的品种表达
7. Selection of Indigenous Saccharomyces cerevisiae Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery [O] . Simona Guerrini, Damiano Barbato, Lorenzo Guerrini, 2021

机译：本土酿酒酵母酿酒酵母的选择和剥削植物在酿酒厂生产新鲜酵母起动培养物

Selective effects of sulfur dioxide and yeast starter culture addition on indigenous yeast populations and sensory characteristics of wine

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