South african journal of enology and viticulture

Citas emitidas
por artículos de Scansani, S.

Total de citas: 6

Artículo citado	Citas recibidas
Saccharomyces cerevisiae, Non-Saccharomyces Yeasts and Lactic Acid Bacteria in Sequential Fermentations: Effect of Phenolics and Sensory attributes of South African Syrah Wines (2017) Vol. 38 Núm. 2 Pág. 237-244	2
Colour Evaluation of Pinot Noir and Merlot Wines after Malolactic Fermentation Carried out by Oenococcus oeni and Lactobacillus plantarum Patagonian Native Strains (2020) Vol. 41 Núm. 2 Pág. 210-217	1
Taxonomic status of lactic acid bacteria in wine and key characteristics to differentiate species (2009) Vol. 30 Núm. 1 Pág. 72-90	1
Characterisation of Non-Saccharomyces yeasts using different methodologies and evaluation of their compatibility with malolactic fermentation (2017) Vol. 38 Núm. 1 Pág. 46-63	1
Malic acid in wine : origin, function and metabolism during vinification (2006) Vol. 27 Núm. 2 Pág. 123-136	1