- Home
- Publications
- Publication Search
- Publication Details
Title
Strategies for reducing alcohol concentration in wine
Authors
Keywords
-
Journal
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
Volume 21, Issue -, Pages 670-679
Publisher
Wiley
Online
2015-11-20
DOI
10.1111/ajgw.12187
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- The impact of oxygen on the final alcohol content of wine fermented by a mixed starter culture
- (2015) Pilar Morales et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- Application of consumer sensory science in wine research
- (2015) I.L. Francis et al. AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
- The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content
- (2015) A. Contreras et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- What Can the Brain Teach Us about Winemaking? An fMRI Study of Alcohol Level Preferences
- (2015) Ram Frost et al. PLoS One
- 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
- Yeast population dynamics reveal a potential ‘collaboration’ between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation
- (2014) A. Contreras et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- Effect of post-veraison source limitation on the accumulation of sugar, anthocyanins and seed tannins inVitis viniferacv. Sangiovese berries
- (2014) I. Filippetti et al. AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
- Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference
- (2014) Keren Bindon et al. FOOD CHEMISTRY
- 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
- Enhanced Enzymatic Activity of Glycerol-3-Phosphate Dehydrogenase from the Cryophilic Saccharomyces kudriavzevii
- (2014) Bruno M. Oliveira et al. PLoS One
- Influence of Fruit Maturity, Maceration Length, and Ethanol Amount on Chemical and Sensory Properties of Merlot Wines
- (2013) L. F. Casassa et al. AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
- 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
- Influence of Oxygen on Alcoholic Fermentation by a Wine Strain ofTorulaspora delbrueckii: Kinetics and Carbon Mass Balance
- (2013) Cédric BRANDAM et al. BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
- Influence of partial dealcoholization by reverse osmosis on red wine composition and sensory characteristics
- (2013) M. Gil et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Theoretical considerations about usage of metabolic inhibitors as possible alternative to reduce alcohol content of wines from hot areas
- (2013) R. Vejarano et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Stable Isotope Ratios and Aroma Profile Changes Induced Due to Innovative Wine Dealcoholisation Approaches
- (2013) Bruno Fedrizzi et al. Food and Bioprocess Technology
- Evolution of quality parameters during red wine dealcoholization by osmotic distillation
- (2013) Loredana Liguori et al. FOOD CHEMISTRY
- Membrane dealcoholization of different wine varieties reducing aroma losses. Modeling and experimental validation
- (2013) Nazely Diban et al. Innovative Food Science & Emerging Technologies
- The Effect of Reduced Alcohol on the Sensory Profiles and Consumer Preferences of White Wine
- (2013) Ellena S. King et al. JOURNAL OF SENSORY STUDIES
- Evaluation of Gene Modification Strategies for the Development of Low-Alcohol-Wine Yeasts
- (2012) C. Varela et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Physiological features of Schizosaccharomyces pombe of interest in making of white wines
- (2012) S. Benito et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Partial Dealcoholization of Red Wines by Membrane Contactor Technique: Effect on Sensory Characteristics and Volatile Composition
- (2012) Maria T. Lisanti et al. Food and Bioprocess Technology
- Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry
- (2012) Keren Bindon 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
- Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must
- (2012) A. Morata et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Impact of Must Sugar Reduction by Membrane Applications on Volatile Composition of Verdejo Wines
- (2012) M. Mihnea et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- 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
- Adaptive evolution of Saccharomyces cerevisiae to generate strains with enhanced glycerol production
- (2011) D. R. Kutyna et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- 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
- The use of furfural as a metabolic inhibitor for reducing the alcohol content of model wines
- (2011) Diego Abalos et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Partial dealcoholisation of red wines by membrane contactor technique: influence on colour, phenolic compounds and saliva precipitation index
- (2011) Angelita Gambuti et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Aroma Recovery in Wine Dealcoholization by SCC Distillation
- (2011) Yulissa Y. Belisario-Sánchez et al. Food and Bioprocess Technology
- Production Technologies for Reduced Alcoholic Wines
- (2011) Leigh M. Schmidtke et al. JOURNAL OF FOOD SCIENCE
- Supercritical CO2 extraction applied toward the production of a functional beverage from wine
- (2011) Alejandro Ruiz-Rodríguez et al. JOURNAL OF SUPERCRITICAL FLUIDS
- Auxin treatment of pre-veraison grape (Vitis vinifera L.) berries both delays ripening and increases the synchronicity of sugar accumulation
- (2010) C. BÖTTCHER et al. AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
- Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies
- (2010) S. Benito et al. FOOD CHEMISTRY
- Modulation of the glycerol and ethanol syntheses in the yeast Saccharomyces kudriavzevii differs from that exhibited by Saccharomyces cerevisiae and their hybrid
- (2010) F. Noé Arroyo-López et al. FOOD MICROBIOLOGY
- Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae
- (2010) Francesca Comitini et al. FOOD MICROBIOLOGY
- Impact of partial alcohol reduction in Syrah wine on perceived complexity and temporality of sensations and link with preference
- (2010) S. Meillon et al. FOOD QUALITY AND PREFERENCE
- Influence ofWilliopsis saturnusyeasts in combination withSaccharomyces cerevisiaeon wine fermentation
- (2010) H. Erten et al. LETTERS IN APPLIED MICROBIOLOGY
- Identification of Putative Stage-Specific Grapevine Berry Biomarkers and Omics Data Integration into Networks
- (2010) A. Zamboni et al. PLANT PHYSIOLOGY
- Sugar reduction in musts with nanofiltration membranes to obtain low alcohol-content wines
- (2010) Noemi García-Martín et al. SEPARATION AND PURIFICATION TECHNOLOGY
- Microbiological approaches to lowering ethanol concentration in wine
- (2010) Dariusz R. Kutyna et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Engineering of 2,3-Butanediol Dehydrogenase To Reduce Acetoin Formation by Glycerol-Overproducing, Low-Alcohol Saccharomyces cerevisiae
- (2009) M. Ehsani et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking
- (2009) Maurizio Ciani et al. FEMS YEAST RESEARCH
Add your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload NowAsk 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