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Physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ wines fermented with Saccharomyces and non-Saccharomyces yeasts

机译：“雷曲伊莱尼科”葡萄酒的物理化学，芳香和感官特性发酵酵母菌和非酵母菌酵母

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Lorena Quincozes; Ângela Rossi Marcon; Fernanda Rodrigues Spinelli; Marcos Gabbardo; Daniel Pazzini Eckhardt; Wellynthon Machado da Cunha; Vagner Brasil Costa; Rodrigo Josemar Seminoti Jacques; Rafael Lizandro Schumacher;
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1. Physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ wines fermented with Saccharomyces and non-Saccharomyces yeasts [J] . Quincozes Lorena, Marcon ??ngela Rossi, Spinelli Fernanda Rodrigues, Ciencia Rural . 2020,第6期

机译：“雷曲伊莱尼科”葡萄酒的物理化学，芳香和感官特性发酵酵母菌和非酵母菌酵母
2. Yeast-yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts [J] . Mohand Sadoudi, Raphaelle Tourdot-Marechal, Sandrine Rousseaux, Food microbiology . 2012,第2期

机译：通过对非酿酒酵母和酿酒酵母单次或共培养发酵的长相思葡萄酒的芳香特征分析揭示了酵母与酵母的相互作用
3. Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae [J] . Benito Santiago, Hofmann Theresa, Laier Marcus, European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2015,第5期

机译：非酿酒酵母和酿酒酵母顺序接种对雷司令葡萄酒发酵质量和成分的影响
4. Enological characteristics of β-glucosidase and β-xylosidase activities from non-Saccharomyces yeasts isolated from Bobal musts [C] . J.J. Mateo, C. López, S. Maicas International Conference on Environmental, Industrial and Applied Microbiology . 2014

机译：β-葡萄糖苷酶和β-木糖苷酶活性的血糖酵母酵母的诱发特征
5. Use of Non-Saccharomyces Yeasts for Reducing the Ethanol Contents of Red Wine [D] . Aplin, Jesse Joshua, IV. 2019

机译：使用非酵母酵母来减少红酒乙醇含量
6. Aroma Profile of Montepulciano dAbruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts [O] . Rosanna Tofalo, Francesca Patrignani, Rosalba Lanciotti, -1

机译：蒙特普尔恰诺·德·阿布鲁佐葡萄酒的原味由单酵母和非酵母酵母单培养和共培养开始
7. Effect of Sequential Inoculation with Non-Saccharomyces and Saccharomyces Yeasts on Riesling Wine Chemical Composition [O] . Ophélie Dutraive, Santiago Benito, Stefanie Fritsch, 2019

机译：连续接种与非酵母菌和酵母酵母在林蛙葡萄酒化学成分上的影响

Physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ wines fermented with Saccharomyces and non-Saccharomyces yeasts

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