7Romano P ,Soli M G, Grazia L, Zambonelli C. Improvement of a wine Saccharomyces cerevisiae cerevisiae strain by a breeding program[M].Appl Environ Microbiol, 1985,50:1064 - 1067.
8Raineri S ,Zambonelli C ,Tini V , Castellari L , Giudici P Oenological properties of an interspecific Saccharomyceshybrid [ J ]. S Afr J Vitic. ,20:47 - 52.
9Lilly M, Lambrechts M G ,Pretorius I S.The effect of increased yeast alcohol acetyltransferase activity on the sensorial quality of wine and brandy[ J ]. Appl Environ Microbiol , 66: 744 - 753.
10Dequin S , Barre P. Acidefication of grape musts by Saccharomyces cerevisiae wine yeast strains genetically engineered to produce lactic acid. Am[M].
