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Impact of yeast starter formulations on the productionudof volatile compounds during wine fermentation

机译：酵母发酵剂配方对生产的影响 ud葡萄酒发酵过程中挥发性化合物的含量

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Romano P.; Pietrafesa R.; Romaniello R.; Zambuto M.; Calabretti A.; Capece A.;
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年度 2015
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1. Impact of yeast starter formulations on the production of volatile compounds during wine fermentation [J] . Romano Patrizia, Pietrafesa Rocchina, Romaniello Rossana, Yeast . 2015,第1期

机译：酵母发酵剂配方对葡萄酒发酵过程中挥发性化合物产生的影响
2. Changes in the concentration of yeast-derived volatile compounds of red wine during malolactic fermentation with four commercial starter cultures of Oenococcus oeni [J] . Ugliano M, Moio L Journal of Agricultural and Food Chemistry . 2005,第26期

机译：四种Oenococcus oeni商业发酵剂在苹果乳酸发酵过程中红酒中酵母衍生的挥发性化合物的浓度变化
3. The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate [J] . Batista Nadia Nara, Ramos Cintia Lacerda, Dias Disney Ribeiro, Journal of Food Science and Technology . 2016,第2期

机译：酵母发酵剂培养对可可发酵中微生物群落和挥发性化合物的影响以及由此产生的巧克力感官特性
4. Amino Acids and Volatile Compounds in the Fermentation of Inoculated Musts: Biogenic Amines in the Wines [C] . C. Ancin, D. Torrea, P. Fraile, American Chemical Society(ACS) National Meeting; 20010826-20010830; Chicago,IL; US . 2001

机译：接种葡萄汁发酵中的氨基酸和挥发性化合物：葡萄酒中的生物胺
5. Understanding aroma impacts of four important volatile sulfur compounds in Oregon Pinot noir wines. [D] . Tsai, I-Min. 2006

机译：了解俄勒冈黑皮诺葡萄酒中四种重要的挥发性硫化合物的香气影响。
6. The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate [O] . Nádia Nara Batista, Cíntia Lacerda Ramos, Disney Ribeiro Dias, 2016

机译：酵母发酵剂培养物对可可发酵中微生物群落和挥发性化合物的影响以及由此产生的巧克力感官特性
7. Non-Saccharomyces Yeasts Nitrogen Source Preferences : Impact on Sequential Fermentation and Wine Volatile Compounds Profile [O] . Gobert, Antoine, Tourdot-Marechal, Raphaelle, Morge, Christophe, 2017

机译：非酵母菌氮源的偏爱：对顺序发酵和葡萄酒挥发性化合物的影响
8. Construction of a Wine Yeast Strain Capable of Malolactic Fermentation [R] . Eccleshall, T. R., Blanding, J. H. 1989

机译：一种能够进行乳酸发酵的葡萄酒酵母菌株的构建

Impact of yeast starter formulations on the productionudof volatile compounds during wine fermentation

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