Effects of spontaneous fermentation on Karalahna and Cabernet Sauvignon young red wines: volatile compounds, sensory profiles and identification of autochthonous yeasts

The influence of yeast on chemical composition and sensory properties of dry white wines

(2018) B. Puertas et al.   FOOD CHEMISTRY

Monitoring volatile compounds production throughout fermentation by Saccharomyces and non-Saccharomyces strains using headspace sorptive extraction

(2017) M. L. Morales et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines

(2016) Francesca Patrignani et al.   ANNALS OF MICROBIOLOGY

The impact of non-Saccharomyces yeasts in the production of alcoholic beverages

(2016) Cristian Varela   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

The contribution of indigenous non-Saccharomyces wine yeast to improved aromatic quality of Cabernet Sauvignon wines by spontaneous fermentation

(2016) Pei-Tong Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Monitoring the evolution of volatile compounds using gas chromatography during the stages of production of Moscatel sparkling wine

(2015) Rafael Dutra Soares et al.   FOOD CHEMISTRY

Increase of fruity aroma during mixed T. delbrueckii/S. cerevisiae wine fermentation is linked to specific esters enhancement

(2015) Philippe Renault et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The effect of yeast strain on odor active compounds in Riesling and Vidal blanc icewines

(2015) Molly Crandles et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbiological and chemical monitoring of Marsala base wine obtained by spontaneous fermentation during large-scale production

(2014) Nicola Francesca et al.   ANNALS OF MICROBIOLOGY

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

Oenological prefermentation practices strongly impact yeast population dynamics and alcoholic fermentation kinetics in Chardonnay grape must

(2014) Warren Albertin et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Not your ordinary yeast: non-Saccharomycesyeasts in wine production uncovered

(2013) Neil P. Jolly et al.   FEMS YEAST RESEARCH

Aromatic and sensorial profiles of young Cabernet Sauvignon wines fermented by different Chinese autochthonous Saccharomyces cerevisiae strains

(2013) Heng-Yu Liang et al.   FOOD RESEARCH INTERNATIONAL

Comparison on aroma compounds in Cabernet Sauvignon and Merlot wines from four wine grape-growing regions in China

(2013) Bao Jiang et al.   FOOD RESEARCH INTERNATIONAL

Fermentative aroma compounds and sensory profiles of Godello and Albariño wines as influenced bySaccharomyces cerevisiaeyeast strains

(2013) Pilar Blanco et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Impact of yeast on the aroma and flavour of Oregon Pinot Noir wine

(2012) D.G. TAKUSH et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

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

Autochthonous fermentation starters for the industrial production of Negroamaro wines

(2011) Mariana Tristezza et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Selection of indigenous Saccharomyces cerevisiae strains for Nero d'Avola wine and evaluation of selected starter implantation in pilot fermentation

(2010) Angela Capece et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Discovering a chemical basis for differentiating wines made by fermentation with ‘wild’ indigenous and inoculated yeasts: role of yeast volatile compounds

(2009) C. VARELA et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Molecular profiling of yeasts isolated during spontaneous fermentations of Austrian wines

(2008) Ksenija Lopandic et al.   FEMS YEAST RESEARCH

Molecular identification of yeast species associated with ‘Hamei’ — A traditional starter used for rice wine production in Manipur, India

(2008) K JEYARAM et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY