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Monoterpene alcohols release and bioconversion by Saccharomyces species and hybrids.
Int J Food Microbiol. 2011 Jan 31;145(1):92-7. doi: 10.1016/j.ijfoodmicro.2010.11.034. Epub 2010 Dec 2.
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Using Torulaspora delbrueckii killer yeasts in the elaboration of base wine and traditional sparkling wine.
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Influence of the dominance of must fermentation by Torulaspora delbrueckii on the malolactic fermentation and organoleptic quality of red table wine.
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Sensory profile and volatile aroma composition of reduced alcohol Merlot wines fermented with Metschnikowia pulcherrima and Saccharomyces uvarum.
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Effect of aromatic precursor addition to wine fermentations carried out with different Saccharomyces species and their hybrids.
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Generation of intra- and interspecific Saccharomyces hybrids with improved oenological and aromatic properties.
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History and Domestication of in Bread Baking.
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本文引用的文献

1
Occurrence and enological properties of two new non-conventional yeasts (Nakazawaea ishiwadae and Lodderomyces elongisporus) in wine fermentations.
Int J Food Microbiol. 2019 Sep 16;305:108255. doi: 10.1016/j.ijfoodmicro.2019.108255. Epub 2019 Jun 20.
2
New Trends in the Uses of Yeasts in Oenology.
Adv Food Nutr Res. 2018;85:177-210. doi: 10.1016/bs.afnr.2018.03.002. Epub 2018 May 16.
3
Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations.
Int J Food Microbiol. 2017 Sep 18;257:183-191. doi: 10.1016/j.ijfoodmicro.2017.06.028. Epub 2017 Jun 27.
4
Alternative yeasts for winemaking: Saccharomyces non-cerevisiae and its hybrids.
Crit Rev Food Sci Nutr. 2018 Jul 24;58(11):1780-1790. doi: 10.1080/10408398.2017.1285751. Epub 2017 Jun 12.
5
Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement.
Molecules. 2017 Jan 24;22(2):189. doi: 10.3390/molecules22020189.
7
Improvement of aromatic thiol release through the selection of yeasts with increased β-lyase activity.
Int J Food Microbiol. 2016 May 16;225:1-8. doi: 10.1016/j.ijfoodmicro.2016.03.001. Epub 2016 Mar 3.
9
On the complexity of the Saccharomyces bayanus taxon: hybridization and potential hybrid speciation.
PLoS One. 2014 Apr 4;9(4):e93729. doi: 10.1371/journal.pone.0093729. eCollection 2014.

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