Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine

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

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

Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: Physiological and molecular characterizations

(2015) Vasileios Englezos et al.   INTERNATIONAL JOURNAL OF FOOD 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

Anaerobic organic acid metabolism of Candida zemplinina in comparison with Saccharomyces wine yeasts

(2014) Ildikó Magyar et al.   INTERNATIONAL JOURNAL OF FOOD 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

Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy

(2013) Mariana Tristezza et al.   FOOD MICROBIOLOGY

Saccharomyces bacillaris is not a synonym of Candida stellata: reinstatement as Starmerella bacillaris comb. nov.

(2012) F. L. Duarte et al.   ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY

Candida zemplinina Can Reduce Acetic Acid Produced by Saccharomyces cerevisiae in Sweet Wine Fermentations

(2012) Kalliopi Rantsiou et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

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

Growth of non-Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation

(2012) Karina Medina et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Effects of Microbial Populations on Anthocyanin Profile of Sangiovese Wines Produced in Tuscany, Italy

(2011) Silvia Mangani et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

CIEL*a*b* parameters of white dehydrated grapes as quality markers according to chemical composition, volatile profile and mechanical properties

(2011) Luca Rolle et al.   ANALYTICA CHIMICA ACTA

Changes in chromatic characteristics and phenolic composition during winemaking and shelf-life of two types of red sweet sparkling wines

(2011) Fabrizio Torchio et al.   FOOD RESEARCH INTERNATIONAL

Should Red Wine Be Considered a Functional Food?

(2010) Yung J. Yoo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations

(2010) Imma Andorrà et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Comparative evaluation of some oenological properties in wine strains of Candida stellata, Candida zemplinina, Saccharomyces uvarum and Saccharomyces cerevisiae

(2010) Ildikó Magyar et al.   FOOD MICROBIOLOGY

Climate change associated effects on grape and wine quality and production

(2010) Ramón Mira de Orduña   FOOD RESEARCH INTERNATIONAL

French Jura flor yeasts: genotype and technological diversity

(2009) Claudine Charpentier et al.   ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY

EFFECT OF ETHANOL LEVEL IN THE PERCEPTION OF AROMA ATTRIBUTES AND THE DETECTION OF VOLATILE COMPOUNDS IN RED WINE

(2009) MARÍA CRISTINA GOLDNER et al.   JOURNAL OF SENSORY STUDIES

Response surface methodology (RSM) as a tool for optimization in analytical chemistry

(2008) Marcos Almeida Bezerra et al.   TALANTA