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Cited article:

Application of yeast with reduced alcohol yield for sparkling wine production

M. Schmitt, S. Broschart, C.-D. Patz, D. Rauhut, M. Friedel, D. Häge

BIO Web Conf., 12 (2019) 02021

Published online: 2019-02-19

DOI: https://doi.org/10.1051/bioconf/20191202021

This article has been cited by the following article(s):

Application of 1H NMR metabolomics to French sparkling wines

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Food Control 145 109423 (2023)
https://doi.org/10.1016/j.foodcont.2022.109423

NMR spectroscopy in wine authentication: An official control perspective

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Comprehensive Reviews in Food Science and Food Safety 20 (2) 2040 (2021)
https://doi.org/10.1111/1541-4337.12700

Advances in Grape and Wine Biotechnology

Matthias Schmitt and Monika Christmann
Advances in Grape and Wine Biotechnology (2019)
https://doi.org/10.5772/intechopen.85989