Use of glutathione during white wine production – impact on S-off-flavors and sensory production
BIO Web of Conferences, 7 (2016) 02031
Published online: 2016-10-26
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
Pulsed Electric Field Technology for the Extraction of Glutathione from Saccharomyces cerevisiae
Alejandro Berzosa, Javier Marín-Sánchez, Ignacio Álvarez, Cristina Sánchez-Gimeno and Javier RasoFoods 13 (12) 1916 (2024)
https://doi.org/10.3390/foods13121916
White Wine Technology
Juana Martínez and Lucía González-ArenzanaWhite Wine Technology 29 (2022)
https://doi.org/10.1016/B978-0-12-823497-6.00021-1
Glutathione production by non-Saccharomyces yeasts and its impact on winemaking: A review
Renato L. Binati, Ilaria Larini, Elisa Salvetti and Sandra TorrianiFood Research International 156 111333 (2022)
https://doi.org/10.1016/j.foodres.2022.111333
Yeast Metabolism and Its Exploitation in Emerging Winemaking Trends: From Sulfite Tolerance to Sulfite Reduction
Giacomo Zara and Tiziana NardiFermentation 7 (2) 57 (2021)
https://doi.org/10.3390/fermentation7020057
Inactivating Mutations in Irc7p Are Common in Wine Yeasts, Attenuating Carbon-Sulfur β-Lyase Activity and Volatile Sulfur Compound Production
Antonio G. Cordente, Anthony R. Borneman, Caroline Bartel, et al.Applied and Environmental Microbiology 85 (6) (2019)
https://doi.org/10.1128/AEM.02684-18
Effect of reduced glutathione on the quality characteristics of apple wine during alcoholic fermentation
Junnan Xu, Yiman Qi, Jie Zhang, et al.Food Chemistry 300 125130 (2019)
https://doi.org/10.1016/j.foodchem.2019.125130
Yeasts in the Production of Wine
Lisa Granchi, Marilena Budroni, Doris Rauhut and Giacomo ZaraYeasts in the Production of Wine 343 (2019)
https://doi.org/10.1007/978-1-4939-9782-4_11
Approaches to limit S-off-flavors during white wine fermentation with specific emphasis on yeast nitrogen nutrition
P. Wegmann-Herr, S. Ullrich, D. Durner and P. RocaBIO Web of Conferences 15 02029 (2019)
https://doi.org/10.1051/bioconf/20191502029
High-glutathione producing yeasts obtained by genetic improvement strategies: a focus on adaptive evolution approaches for novel wine strains
Luciana De Vero, Tommaso Bonciani, Alexandra Verspohl, Francesco Mezzetti and Paolo GiudiciAIMS Microbiology 3 (2) 155 (2017)
https://doi.org/10.3934/microbiol.2017.2.155
Biology of Microorganisms on Grapes, in Must and in Wine
Doris RauhutBiology of Microorganisms on Grapes, in Must and in Wine 255 (2017)
https://doi.org/10.1007/978-3-319-60021-5_11
Hydrogen sulfide and its roles in Saccharomyces cerevisiae in a winemaking context
Chien-Wei Huang, Michelle E. Walker, Bruno Fedrizzi, Richard C. Gardner and Vladimir JiranekFEMS Yeast Research 17 (6) (2017)
https://doi.org/10.1093/femsyr/fox058