Bibliografia

23 Mag Bibliografia

La gestione dei lieviti nella produzione birraria: nutrizione e modalità di inoculo
di Michele Matraxia

Alfonzo, A., Prestianni, R., Gaglio, R., Matraxia, M., Maggio, A., Naselli, V., …, Francesca, N. (2021). Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines. Int. J. of Food Microbiol. 360, 109325.

Almeida, E.L.M.D., Moreira e Silva, G., Vassalli, I.D.A., Silva, M.S., Santana, W.C., Silva, P.H.A.D., Eller, M.R. (2020). Effects of nitrogen supplementation on Saccharomyces cerevisiae JP14 fermentation for mead production. Food Sci. Technol. 40, 336-343.

Barone, E., Ponticello, G., Giaramida, P., Squadrito, M., Fasciana, T., Gandolfo, V., …, Oliva, D. (2021). Use of Kluyveromyces marxianus to Increase Free Monoterpenes and Aliphatic Esters in White Wines. Fermentation, 7(2), 79.

Canonico, L., Agarbati, A., Comitini, F., Ciani, M. (2016). Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content. Food microbiol. 56, 45-51.

Ciosek, A., Fulara, K., Hrabia, O., Satora, P., Poreda, A. (2020). Chemical Composition of Sour Beer Resulting from Supplementation the Fermentation Medium with Magnesium and Zinc Ions. Biomolecules, 10(12), 1599.

Claus, H., Mojsov, K. (2018). Enzymes for wine fermentation: Current and perspective applications. Fermentation, 4(3), 52.

Di Maio, S., Genna, G., Gandolfo, V., Amore, G., Ciaccio, M., Oliva, D. (2012). Presence of Candida zemplinina in Sicilian musts and selection of a strain for wine mixed fermentations. South African J. Enol. Vitic. 33(1), 80-87.

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, 33(2), 271-281.

Habschied, K., Živković, A., Krstanović, V., Mastanjević, K. (2020). Functional beer – A review on possibilities. Beverages, 6(3), 51.

Holt, S., Mukherjee, V., Lievens, B., Verstrepen, K.J., Thevelein, J.M. (2018). Bioflavoring by non-conventional yeasts in sequential beer fermentations. Food Microbiol. 72, 55-66.

Hu, K., Zhao, H., Edwards, N., Peyer, L., Tao, Y., Arneborg, N. (2022). The effects of cell-cell contact between Pichia kluyveri and Saccharomyces cerevisiae on amino acids and volatiles in mixed culture alcoholic fermentations. Food Microbiol. 103, 103960.

Iglesias, A., Pascoal, A., Choupina, A.B., Carvalho, C.A., Feás, X., Estevinho, L.M. (2014). Developments in the fermentation process and quality improvement strategies for mead production. Molecules, 19(8), 12577-12590.

Lei, H., Zhao, H., Yu, Z., Zhao, M. (2012). Effects of wort gravity and nitrogen level on fermentation performance of brewer’s yeast and the formation of flavor volatiles. Appl. Biochem. Biotechnol. 166(6), 1562–1574.

Li, R., Sun, Y. (2019). Effects of honey variety and non-Saccharomyces cerevisiae on the flavor volatiles of mead. J. Am. Soc. Brew. Chem. 77(1), 40-53.

Lopes, A.C.A., Costa, R., Andrade, R.P., Lima, L.M.Z., Santiago, W.D., das Graças Cardoso, M., Duarte, W.F. (2020). Impact of Saccharomyces cerevisiae single inoculum and mixed inoculum with Meyerozyma caribbica on the quality of mead. European Food Research and Technology, 246(11), 2175-2185.

Puligundla, P., Smogrovicova, D., Mok, C. (2021). Recent innovations in the production of selected specialty (non-traditional) beers. Folia Microbiologica, 1-17.

Ribeiro-Filho, N., Linforth, R., Powell, C.D., Fisk, I.D. (2021). Influence of essential inorganic elements on flavour formation during yeast fermentation. Food Chem. 361, 130025.

Ribéreau-Gayon, P., Dubourdieu, D., Donèche, B., Lonvaud, A. (2006). Handbook of enology, Volume 1: The microbiology of wine and vinifications (Vol. 1). John Wiley & Sons.

Roldán, A., Van Muiswinkel, G. C. J., Lasanta, C., Palacios, V., Caro, I. (2011). Influence of pollen addition on mead elaboration: Physicochemical and sensory characteristics. Food Chem. 126(2), 574-582.
Simonin, S., Alexandre, H., Nikolantonaki, M., Coelho, C., Tourdot-Maréchal, R. (2018). Inoculation of Torulaspora delbrueckii as a bio-protection agent in winemaking. Food Res. Int. 107, 451-461.

Varela, C. (2016). The impact of non-Saccharomyces yeasts in the production of alcoholic beverages. Appl. Microbiol. Biotechnol. 100(23), 9861-9874.

Vaudano, E., Bertolone, E., Petrozziello, M., and Garcia-Moruno, E., 2014. L’utilizzo dei lieviti non-Saccharomyces in fermentazione. L’Enologo, (1), 83-89.

Yang, H., Zong, X., Cui, C., Mu, L., Zhao, H. (2018). Peptide (Lys–Leu) and amino acids (Lys and Leu) supplementations improve physiological activity and fermentation performance of brewer’s yeast during very high‐gravity (VHG) wort fermentation. Biotechnol. Appl. Biochem. 65(4), 630-638.

Zironi, R., Romano, P., Suzzi, G., Battistuta, F., Comi, G. (1993). Volatile metabolites produced in wine by mixed and sequential cultures of Hanseniaspora guilliermondii or Kloeckera apiculata and Saccharomyces cerevisiae. Biotechnol. Lett. 15, 235–238.