References

Adachi O, Moonmangmee D, Toyama H, Yamada M, Shinagawa E, Matsushita K. New developments in oxidative fermentation. Applied Microbiology and Biotechnology. 2003;60:643–653.

Aguilera F, Peinado R.A, Millán C, Ortega J.M, Mauricio J.C. Relationship between ethanol tolerance, H+-ATPase activity and the lipid composition of the plasma membrane in different wine yeast strains. International Journal of Food Microbiology. 2006;110:34–42.

Alexandre H, Ansanay-Galeote V, Dequin S, Blondin B. Global gene expression during short-term ethanol stress in Saccharomyces cerevisiaeFEBS Letters. 2001;498:98–103.

Ambrona J, Ramirez M. Analysis of homothallic Saccharomyces cerevisiae strain mating during must fermentation. Applied and Environmental Microbiology ...

Get Advances in Fermented Foods and Beverages now with O’Reilly online learning.

O’Reilly members experience live online training, plus books, videos, and digital content from 200+ publishers.