Effect of Saccharomyces and non-Saccharomyces native yeasts on beer aroma compounds

Saccharomyces cerevisiae populations and other yeasts associated with indigenous beers ( chicha ) of Ecuador

(2018) Fernanda Barbosa Piló et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Bioflavoring by non-conventional yeasts in sequential beer fermentations

(2018) Sylvester Holt et al.   FOOD MICROBIOLOGY

Altered Fermentation Performances, Growth, and Metabolic Footprints Reveal Competition for Nutrients between Yeast Species Inoculated in Synthetic Grape Juice-Like Medium

(2018) Stephanie Rollero et al.   Frontiers in Microbiology

Flavour-active volatile compounds in beer: production, regulation and control

(2017) Ademola O. Olaniran et al.   JOURNAL OF THE INSTITUTE OF BREWING

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

(2016) Cristian Varela   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Biotechnological production of limonene in microorganisms

(2016) Esmer Jongedijk et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content

(2016) Laura Canonico et al.   FOOD MICROBIOLOGY

Review: Pure non-Saccharomyces starter cultures for beer fermentation with a focus on secondary metabolites and practical applications

(2016) Maximilian Michel et al.   JOURNAL OF THE INSTITUTE OF BREWING

Screening for new brewing yeasts in the non-Saccharomycessector withTorulaspora delbrueckiias model

(2016) Maximilian Michel et al.   YEAST

Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread

(2016) Elham Aslankoohi et al.   PLoS One

Brewer’s yeast in controlled and uncontrolled fermentations, with a focus on novel, nonconventional, and superior strains

(2015) Leonardo Petruzzi et al.   FOOD REVIEWS INTERNATIONAL

Yeast diversity and native vigor for flavor phenotypes

(2015) Francisco Carrau et al.   TRENDS IN BIOTECHNOLOGY

Yeast: the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast

(2014) Eduardo J. Pires et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

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

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

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

(2013) K. Medina et al.   FOOD CHEMISTRY

Study of Sensory Interactions among Red Wine Fruity Esters in a Model Solution

(2013) Georgia Lytra et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of fermentation temperature on the composition of beer volatile compounds, organoleptic quality and spent yeast density

(2011) Ademola O. Olaniran et al.   ELECTRONIC JOURNAL OF BIOTECHNOLOGY

Quality and Aromatic Sensory Descriptors (Mainly Fresh and Dry Fruit Character) of Spanish Red Wines can be Predicted from their Aroma-Active Chemical Composition

(2011) Felipe San-Juan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A quick screening method to identify β-glucosidase activity in native wine yeast strains: application of Esculin Glycerol Agar (EGA) medium

(2010) Gabriel Pérez et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

The characterisation of a novelPichia anomala β-glucosidase with potentially aroma-enhancing capabilities in wine

(2009) Jutaporn Swangkeaw et al.   ANNALS OF MICROBIOLOGY

Production of  fermentation aroma compounds bySaccharomyces cerevisiaewine yeasts: effects of yeast assimilable nitrogen on two model strains

(2008) Francisco M. Carrau et al.   FEMS YEAST RESEARCH

Formation of 4-vinyl and 4-ethyl derivatives from hydroxycinnamic acids: Occurrence of volatile phenolic flavour compounds in beer and distribution of Pad1-activity among brewing yeasts

(2007) Nele Vanbeneden et al.   FOOD CHEMISTRY