Effects of co-fermentation with Lachancea thermotolerans or Metschnikowia pulcherrima on concentration of aroma compounds in Pinot Blanc wine

Number of the records: 1

Title	Effects of co-fermentation with Lachancea thermotolerans or Metschnikowia pulcherrima on concentration of aroma compounds in Pinot Blanc wine
Author	Ženišová K.
Co-authors	Cabicarová T.
	Sidari R.
	Kolek Emil
	Pangallo Domenico SAVMOBIO - Ústav molekulárnej biológie SAV ^ORCID
	Szemeš T.
	Kuchta T.

Source document	Journal of Food and Nutrition Research. Vol. 60 (2021), p. 87–91
Language	eng - English
Document kind	rozpis článkov z periodík (rbx)
Citations	ENGLEZOS, V. - JOLLY, N.P. - DI GIANVITO, P. - RANTSIOU, K. - COCOLIN, L. Microbial interactions in winemaking: Ecological aspects and effect on wine quality. In TRENDS IN FOOD SCIENCE & TECHNOLOGY. ISSN 0924-2244, SEP 2022, vol. 127, p. 99-113.
	TANG, Chong - CHENG, Chifang - XU, Yinhu - DUAN, Changqing - YAN, Guoliang. Progress in Research and Application of Lachancea thermotolerans in Wine Fermentation. In Shipin Kexue/Food Science, 2023-02-15, 44, 3, pp. 323-331. ISSN 10026630. Dostupné na: https://doi.org/10.7506/spkx1002-6630-20211223-266.
Category	ADDA - Scientific papers in domestic journals registered in Current Contents Connect with IF (impacted)
Category of document (from 2022)	V3 - Vedecký výstup publikačnej činnosti z časopisu
Type of document	článok
Year	2021
Registered in	WOS
Registered in	SCOPUS
Registered in	CCC

article

	File name	Access	Size	Downloaded	Type	License
	Effects of co-fermentation with Lachancea thermotolerans or Metschnikowia pulcherrima on concentration of aroma compounds in Pinot Blanc wine.pdf	available	236 KB	0	Publisher's version

rok	CC	IF	IF Q (best)	JCR Av Jour IF Perc	SJR	SJR Q (best)	CiteScore
	A

rok vydania	rok metriky	IF	IF Q (best)	SJR	SJR Q (best)
2021	2020	1.333	Q4	0.312	Q3

Number of the records: 1