The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine
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Citations
Cites
Yeast and bacterial modulation of wine aroma and flavour
SWIEGERS, J. H., BARTOWSKY, E. J., HENSCHKE, P. A., & PRETORIUS, I. S. (2005) · Australian Journal of Grape and Wine Research · doi:10.1111/j.1755-0238.2005.tb00285.x · Cited by 1,216 · cited 1×
“For these reasons, over the last decade, the role of non-Saccharomyces yeasts in winemaking has been re-evaluated, with a view to improving the quality and enhancing the aroma complexity of wines (Rojas et al., 2001; Jolly et al., 2003, 2006; Swiegers et al., 2005; Domizio et al., 2007; Renouf et al., 2007; Anfang et…”
BackgroundYeast interactions and wine flavour
Fleet, G. (2003) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(03)00245-9 · Cited by 1,020
Cited by
Not your ordinary yeast: non- Saccharomyces yeasts in wine production uncovered
Jolly, N. P., Varela, C., & Pretorius, I. S. (2014) · FEMS Yeast Research · doi:10.1111/1567-1364.12111 · Cited by 861
Saccharomyces cerevisiae and its industrial applications
Parapouli, M., 1 Molecular Biology laboratory, D. O. B. A. A. T., Vasileiadi, A., Afendra, A.-S., Hatziloukas, E., 2 Genetics laboratory, D. O. B. A. A. T., & equally, #. T. T. A. C. (2020) · AIMS Microbiology · doi:10.3934/microbiol.2020001 · Cited by 685
The impact of non-Saccharomyces yeasts in the production of alcoholic beverages
Varela, C. (2016) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-016-7941-6 · Cited by 264
A review of selection criteria for starter culture development in the food fermentation industry
Vinicius De Melo Pereira, G., De Carvalho Neto, D. P., Junqueira, A. C. D. O., Karp, S. G., Letti, L. A. J., Magalhães Júnior, A. I., & Soccol, C. R. (2020) · Food Reviews International · doi:10.1080/87559129.2019.1630636 · Cited by 189
Dutraive, O., Benito, S., Fritsch, S., Beisert, B., Patz, C.-D., & Rauhut, D. (2019) · Fermentation · doi:10.3390/fermentation5030079 · Cited by 102
Metadata
- Authors
- Gobbi, M., Comitini, F., Domizio, P., Romani, C., Lencioni, L., Mannazzu, I., & Ciani, M.
- Venue
- Food Microbiology
- Publisher
- Elsevier BV
- Published
- 2013-04
- Volume
- 33
- Issue
- 2
- Pages
- 271-281
- ISSN
- 0740-0020 (ISSN-L)
- OpenAlex
- W2090780422
- Cited by
- 404
- References
- 2
- FWCI
- 18.85
- Type
- journal article
- Language
- en
- Open access
- closed
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- This page
- CoChat. (2026). Citation check: Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine. https://app.cochat.ai/papers/10.1016/j.fm.2012.10.004
- The paper
- Gobbi, M., Comitini, F., Domizio, P., Romani, C., Lencioni, L., Mannazzu, I., & Ciani, M. (2013). Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine. Food Microbiology. https://doi.org/10.1016/j.fm.2012.10.004
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
