Increased glycosidase activities improved the production of wine varietal odorants in mixed fermentation of P. fermentans and high antagonistic S. cerevisiae

Evolution of volatile compounds treated with selected non-Saccharomyces extracellular extract during Pinot noir winemaking in monsoon climate

(2019) Cailin Kong et al.   FOOD RESEARCH INTERNATIONAL

Enhancing wine ester biosynthesis in mixed Hanseniaspora uvarum/Saccharomyces cerevisiae fermentation by nitrogen nutrient addition

(2019) Kai Hu et al.   FOOD RESEARCH INTERNATIONAL

Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine

(2019) Javier Ruiz et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

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

Aroma Glycosides in Grapes and Wine

(2017) Jibin Liu et al.   JOURNAL OF FOOD SCIENCE

Performance of selected P. fermentans and its excellular enzyme in co-inoculation with S. cerevisiae for wine aroma enhancement

(2017) Decao Ma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Using mixed inocula of Saccharomyces cerevisiae killer strains to improve the quality of traditional sparkling-wine

(2016) Rocío Velázquez et al.   FOOD MICROBIOLOGY

Potential of Glycosidase from Non-SaccharomycesIsolates for Enhancement of Wine Aroma

(2016) Kai Hu et al.   JOURNAL OF FOOD SCIENCE

Enzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures: relationship with wine volatile composition

(2015) Yolanda Paola Maturano et al.   ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY

Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae

(2015) Santiago Benito et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

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 influence ofWickerhamomyces anomaluskiller yeast on the fermentation and chemical composition of apple wines

(2014) Pawel Satora et al.   FEMS YEAST RESEARCH

Contribution to the aroma of white wines by controlled Torulaspora delbrueckii cultures in association with Saccharomyces cerevisiae

(2014) Michela Azzolini et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae

(2013) K. Medina et al.   FOOD CHEMISTRY

Esterase activity of lactic acid bacteria isolated from malolactic fermentation of red wines

(2013) Fátima Pérez-Martín et al.   INTERNATIONAL JOURNAL OF FOOD 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

Killer phenotype of indigenous yeasts isolated from Argentinian wine cellars and their potential starter cultures for winemaking

(2011) Miguel Fernández de Ullivarri et al.   BIOTECHNOLOGY LETTERS

Characterization of β-glucosidases from Hanseniaspora sp. and Pichia anomala with potentially aroma-enhancing capabilities in juice and wine

(2010) Jutaporn Swangkeaw et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Growth and volatile compound production by Brettanomyces/Dekkera bruxellensis in red wine

(2008) A. Romano et al.   JOURNAL OF APPLIED MICROBIOLOGY