1.Environmental stress and aroma production during wine fermentation

作　　者：Fairbairn, S.C. ;Smit, A.Y. ;Jacobson, D. 等

出　　处：South African Journal of Enology and Viticulture. 2014 ;35(2):168-177.

出版社：South African Journal of Enology and Viticulture (SAJEV)

文章 ID：109822631

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2.The diversity and dynamics of indigenous yeast communities in grape must from vineyards employing different agronomic practices and their influence on wine fermentation

作　　者：Bagheri, B. ;Bauer, F.F. ;Setati, M.E.

出　　处：South African Journal of Enology and Viticulture. 2015 ;36(2):243-251.

出版社：South African Journal of Enology and Viticulture (SAJEV)

文章 ID：115296517

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3.Determining the impact of industrial wine yeast strains on organic acid production under white and red wine-like fermentation conditions

作　　者：Chidi, B.S. ;Rossouw, D. ;Buica, A.S. 等

出　　处：South African Journal of Enology and Viticulture. 2015 ;36(3):316-327.

出版社：South African Journal of Enology and Viticulture (SAJEV)

文章 ID：163792325

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4.Organic Acid Metabolism and the Impact of Fermentation Practices on Wine Acidity: A Review

作　　者：Chidi, B.S. ;Bauer, F.F. ;Rossouw, D.

出　　处：South African Journal of Enology and Viticulture. 2018 ;39(2):1-15.doi:10.21548/39-2-3164

出版社：South African Journal of Enology and Viticulture (SAJEV)

文章 ID：219223757

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	Fairbairn, S.C.	1篇
	Jacobson, D.	1篇
	Prior, B.A.	1篇
	Setati, M.E.	1篇
	Smit, A.Y.	1篇

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	Bauer, F.F.	4篇
	Chidi, B.S.	2篇
	Rossouw, D.	2篇
	Bagheri, B.	1篇
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