The impact of oxygen on the final alcohol content of wine fermented by a mixed starter culture
Published 2015 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
The impact of oxygen on the final alcohol content of wine fermented by a mixed starter culture
Authors
Keywords
Low alcohol, Non-<em class=EmphasisTypeItalic >Saccharomyces</em> yeast, Respiratory quotient, Dissolved oxygen, Volatile acidity
Journal
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
Volume 99, Issue 9, Pages 3993-4003
Publisher
Springer Nature
Online
2015-01-13
DOI
10.1007/s00253-014-6321-3
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Reduction of Ethanol Yield and Improvement of Glycerol Formation by Adaptive Evolution of the Wine Yeast Saccharomyces cerevisiae under Hyperosmotic Conditions
- (2014) Valentin Tilloy et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Selection of non-Saccharomyces yeast strains for reducing alcohol levels in wine by sugar respiration
- (2014) Manuel Quirós et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine
- (2013) A. Contreras et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Adjustment of Trehalose Metabolism in Wine Saccharomyces cerevisiae Strains To Modify Ethanol Yields
- (2013) D. Rossouw et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae
- (2013) K. Medina et al. FOOD CHEMISTRY
- Metabolic Flux Analysis during the Exponential Growth Phase of Saccharomyces cerevisiae in Wine Fermentations
- (2013) Manuel Quirós et al. PLoS One
- Evaluation of Gene Modification Strategies for the Development of Low-Alcohol-Wine Yeasts
- (2012) C. Varela et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Oxygen Response of the Wine Yeast Saccharomyces cerevisiae EC1118 Grown under Carbon-Sufficient, Nitrogen-Limited Enological Conditions
- (2012) Felipe F. Aceituno et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Modeling oxygen dissolution and biological uptake during pulse oxygen additions in oenological fermentations
- (2012) Pedro A. Saa et al. BIOPROCESS AND BIOSYSTEMS ENGINEERING
- Biotechnological potential of non-Saccharomyces yeasts isolated during spontaneous fermentations of Malvar (Vitis vinifera cv. L.)
- (2012) Gustavo Cordero-Bueso et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Effect of oxygen and lipid supplementation on the volatile composition of chemically defined medium and Chardonnay wine fermented with Saccharomyces cerevisiae
- (2012) C. Varela et al. FOOD CHEMISTRY
- Yeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts
- (2012) Mohand Sadoudi et al. FOOD MICROBIOLOGY
- Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine
- (2012) Mirko Gobbi et al. FOOD MICROBIOLOGY
- Growth of non-Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation
- (2012) Karina Medina et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Starmerella bombicola influences the metabolism of Saccharomyces cerevisiae at pyruvate decarboxylase and alcohol dehydrogenase level during mixed wine fermentation
- (2012) Vesna Milanovic et al. Microbial Cell Factories
- Yeast respiration of sugars by non-Saccharomyces yeast species: A promising and barely explored approach to lowering alcohol content of wines
- (2012) Ramon Gonzalez et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Use of unripe grapes harvested during cluster thinning as a method for reducing alcohol content and pH of wine
- (2011) N. KONTOUDAKIS et al. AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
- Dealcoholizing wine by membrane separation processes
- (2011) Margarida Catarino et al. Innovative Food Science & Emerging Technologies
- Production Technologies for Reduced Alcoholic Wines
- (2011) Leigh M. Schmidtke et al. JOURNAL OF FOOD SCIENCE
- Evolutionary engineered Saccharomyces cerevisiae wine yeast strains with increased in vivo flux through the pentose phosphate pathway
- (2011) Axelle Cadière et al. METABOLIC ENGINEERING
- Climate change associated effects on grape and wine quality and production
- (2010) Ramón Mira de Orduña FOOD RESEARCH INTERNATIONAL
- Microbiological approaches to lowering ethanol concentration in wine
- (2010) Dariusz R. Kutyna et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking
- (2009) Maurizio Ciani et al. FEMS YEAST RESEARCH
- Dealcoholized Wines by Spinning Cone Column Distillation: Phenolic Compounds and Antioxidant Activity Measured by the 1,1-Diphenyl-2-picrylhydrazyl Method
- (2009) Yulissa Y. Belisario-Sánchez et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Impact of mixed Torulaspora delbrueckii–Saccharomyces cerevisiae culture on high-sugar fermentation
- (2008) Marina Bely et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started