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Genetically different wine yeasts isolated from Austrian vine-growing regions influence wine aroma differently and contain putative hybrids betweenSaccharomyces cerevisiaeandSaccharomyces kudriavzevii

机译：从奥地利藤蔓上分离的遗传不同的葡萄酒酵母摄影葡萄酒香气不同，含有酿酒酵母酿酒酵母的杂交种植群酿酒酵母（Carrodyces）Kudriavzevii

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Ksenija Lopandic; Helmut Gangl; Erich Wallner; Gabriele Tscheik; Gerhard Leitner; Amparo Querol; Nicole Borth; Michael Breitenbach; HansjÃ¶rg Prillinger; Wolfgang Tiefenbrunner;
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1. Genetically different wine yeasts isolated from Austrian vine-growing regions influence wine aroma differently and contain putative hybrids between Saccharomyces cerevisiae and Saccharomyces kudriavzevii [J] . Lopandic K, Gangl H, Wallner E, FEMS Yeast Research . 2007,第6期

机译：从奥地利葡萄种植区分离出的遗传不同的葡萄酒酵母对葡萄酒的香气有不同的影响，并且在酿酒酵母和库氏酵母之间包含推定的杂种
2. Newly generated interspecific wine yeast hybrids introduce flavour and aroma diversity to wines [J] . Bellon J.R., Eglinton J.M., Siebert T.E., Applied Microbiology and Biotechnology . 2011,第3期

机译：新生成的种间葡萄酒酵母杂种为葡萄酒带来风味和香气多样性
3. Newly generated interspecific wine yeast hybrids introduce flavour and aroma diversity to wines [J] . Jennifer R. Bellon, Jeffery M. Eglinton, Tracey E. Siebert, Applied Microbiology and Biotechnology . 2011,第3期

机译：新生成的种间葡萄酒酵母杂种为葡萄酒带来风味和香气多样性
4. Comparative analysis of the aroma compounds of Muscat Hamburg dry white wines from different wine regions in China [C] . Yan Cui, Wei Wang, Fuqing Zhang International Conference on Chemical Engineering and Advanced Materials . 2012

机译：来自中国不同葡萄酒区的Muscat Hamburg干白葡萄酒芳香化合物的比较分析
5. The Sensory and Chemical Properties of Wines as Influenced by the Presence of Different Wine Bacteria and Yeasts [D] . Paup, Victoria Dawn. 2021

机译：葡萄酒的感官和化学性质受到不同葡萄糖和酵母存在的影响
6. Genomic and transcriptomic analysis of aroma synthesis in two hybrids between Saccharomycescerevisiae and S.kudriavzevii in winemaking conditions [O] . Amparo Gamero, Carmela Belloch, Amparo Querol 2015

机译：酿酒条件下酿酒酵母与库氏酵母两种杂种香气合成的基因组和转录谱分析。
7. Polyphenolic and aroma profile of Vranec wines fermented with isolated yeasts from Tikveš wine area [O] . Ivanova Violeta, Mitrev Sasa, Karov Ilija, 2013

机译：Vranec葡萄酒的多酚和香气特征与来自Tikveš葡萄酒区的分离酵母发酵

Genetically different wine yeasts isolated from Austrian vine-growing regions influence wine aroma differently and contain putative hybrids betweenSaccharomyces cerevisiaeandSaccharomyces kudriavzevii

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