The aptitude of commercial yeast strains for lowering the ethanol content of wine

Metschnikowia pulcherrima Selected Strain for Ethanol Reduction in Wine: Influence of Cell Immobilization and Aeration Condition

(2019) Canonico et al.   Foods

Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions

(2019) Laura Canonico et al.   FOOD MICROBIOLOGY

Sensory profile and volatile aroma composition of reduced alcohol Merlot wines fermented with Metschnikowia pulcherrima and Saccharomyces uvarum

(2017) C. Varela et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Fermentation Characteristics and Aromatic Profile of Plum Wines Produced with Indigenous Microbiota and Pure Cultures of Selected Yeast

(2017) Uroš Miljić et al.   JOURNAL OF FOOD SCIENCE

Yeast's balancing act between ethanol and glycerol production in low-alcohol wines

(2017) Hugh D. Goold et al.   Microbial Biotechnology

Strategies for reducing alcohol concentration in wine

(2015) C. Varela 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

Yeast interactions in multi-starter wine fermentation

(2015) Maurizio Ciani et al.   Current Opinion in Food Science

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

Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine

(2013) A. Contreras et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Evaluation of Gene Modification Strategies for the Development of Low-Alcohol-Wine Yeasts

(2012) C. Varela et al.   APPLIED AND ENVIRONMENTAL 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

Production Technologies for Reduced Alcoholic Wines

(2011) Leigh M. Schmidtke et al.   JOURNAL OF FOOD SCIENCE

Microbiological approaches to lowering ethanol concentration in wine

(2010) Dariusz R. Kutyna et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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