研究论文
Sulfur dioxide addition at crush alters Saccharomyces cerevisiae strain composition in spontaneous fermentations at two Canadian wineries
Sydney Morgan, Chrystal M. Scholl, Natasha L. Benson, Morgan L. Stone, Daniel M. Durall
University of British Columbia University of British Columbia, Okanagan Campus Okanagan University College
来源International Journal of Food Microbiology
年份2016
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生物医学Fermentation and Sensory Analysis
Horticultural and Viticultural Research · Meat and Animal Product Quality
参考文献 43
Yeast population dynamics in spontaneous fermentations: Comparison between two different wine-producing areas over a period of three years
被引 235María-Jesús Torija, Nicolás Rozés, Montse Poblet · Antonie van Leeuwenhoek · 2001
Growth of Natural Yeast Flora during the Fermentation of Inoculated Wines
被引 220G.M. Heard, Graham H. Fleet · Applied and Environmental Microbiology · 1985
Regional microbial signatures positively correlate with differential wine phenotypes: evidence for a microbial aspect to terroir
被引 318Sarah Knight, Steffen Klaere, Bruno Fedrizzi · Scientific Reports · 2015
此处列出前 3 条
引用本文 32
Organelle-targeting ratiometric fluorescent probes: design principles, detection mechanisms, bio-applications, and challenges
被引 143Manoj Kumar Goshisht, Neetu Tripathi, Goutam Kumar Patra · Chemical Science · 2023
Two-Photon and Deep-Red Emission Ratiometric Fluorescent Probe with a Large Emission Shift and Signal Ratios for Sulfur Dioxide: Ultrafast Response and Applications in Living Cells, Brain Tissues, and Zebrafishes
被引 97Yanyan Ma, Yonghe Tang, Yuping Zhao · Analytical Chemistry · 2017
Ecological interactions are a primary driver of population dynamics in wine yeast microbiota during fermentation
被引 72Bahareh Bagheri, Florian F. Bauer, Gianluigi Cardinali · Scientific Reports · 2020
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