Comparing the Effects of Different Unsaturated Fatty Acids on Fermentation Performance of Saccharomyces cerevisiae and Aroma Compounds during Red Wine Fermentation

Increase of medium-chain fatty acid ethyl ester content in mixed H. uvarum/S. cerevisiae fermentation leads to wine fruity aroma enhancement

(2018) Kai Hu et al.   FOOD CHEMISTRY

Effect of free fatty acids and lipolysis on Sauvignon Blanc fermentation

(2018) S. Tumanov et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

The content of linoleic acid in grape must influences the aromatic effect of branched-chain amino acids addition on red wine

(2018) Pei-Tong Liu et al.   FOOD RESEARCH INTERNATIONAL

Polygenic Analysis in Absence of Major Effector ATF1 Unveils Novel Components in Yeast Flavor Ester Biosynthesis

(2018) Sylvester Holt et al.   mBio

Striking changes in volatile profiles at sub-zero temperatures during over-ripening of ‘Beibinghong’ grapes in Northeastern China

(2016) Yi-Bin Lan et al.   FOOD CHEMISTRY

Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters

(2014) Jian Cai et al.   FOOD CHEMISTRY

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

Effects of nitrogen catabolite repression and di-ammonium phosphate addition during wine fermentation by a commercial strain of S. cerevisiae

(2011) Nathan K. Deed et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Effect of growth temperature on yeast lipid composition and alcoholic fermentation at low temperature

(2011) Marian Redón et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Associations between the Sensory Attributes and Volatile Composition of Cabernet Sauvignon Wines and the Volatile Composition of the Grapes Used for Their Production

(2011) Ciarán G. Forde et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of lipid supplementation upon Saccharomyces cerevisiae lipid composition and fermentation performance at low temperature

(2009) Marian Redón et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Microbial modulation of aromatic esters in wine: Current knowledge and future prospects

(2009) Krista M. Sumby et al.   FOOD CHEMISTRY

The Ehrlich Pathway for Fusel Alcohol Production: a Century of Research on Saccharomyces cerevisiae Metabolism

(2008) L. A. Hazelwood et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Multiway real-time PCR gene expression profiling in yeast Saccharomyces cerevisiae reveals altered transcriptional response of ADH-genes to glucose stimuli

(2008) Anders Ståhlberg et al.   BMC GENOMICS

Linking gene regulation and the exo-metabolome: A comparative transcriptomics approach to identify genes that impact on the production of volatile aroma compounds in yeast

(2008) Debra Rossouw et al.   BMC GENOMICS