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Reassessment of phenotypic traits for Saccharomyces bayanus var. uvarum wine yeast strains

(2010) Isabelle Masneuf-Pomarède et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evidence of different fermentation behaviours of two indigenous strains ofSaccharomyces cerevisiaeandSaccharomyces uvarumisolated from Amarone wine

(2009) E. Tosi et al.   JOURNAL OF APPLIED MICROBIOLOGY

Natural Populations of Saccharomyces kudriavzevii in Portugal Are Associated with Oak Bark and Are Sympatric with S. cerevisiae and S. paradoxus

(2008) J. P. Sampaio et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Interspecies hybridization and recombination inSaccharomyceswine yeasts

(2008) Matthias Sipiczki   FEMS YEAST RESEARCH

Fermentative stress adaptation of hybrids within the Saccharomyces sensu stricto complex

(2008) C BELLOCH   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Coinoculated Fermentations UsingSaccharomycesYeasts Affect the Volatile Composition and Sensory Properties ofVitis viniferaL. cv. Sauvignon Blanc Wines

(2008) Ellena S. King et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Exceptional fermentation characteristics of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii

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Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds

(2007) Gemma Beltran et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY