Effects of simultaneous and sequential cofermentation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on physicochemical and flavor properties of rice wine

Comparison of bayberry fermented wine aroma from different cultivars by GC‐MS combined with electronic nose analysis

(2020) Yuxi Cao et al.   Food Science & Nutrition

Study on the dynamic changes and formation pathways of metabolites during the fermentation of black waxy rice wine

(2020) Li Jiang et al.   Food Science & Nutrition

Co-culture submerged fermentation by lactobacillus and yeast more effectively improved the profiles and bioaccessibility of phenolics in extruded brown rice than single-culture fermentation

(2020) Sher Ali Khan et al.   FOOD CHEMISTRY

Isolation and identification of aroma producing strain with esterification capacity from yellow water

(2019) Yen-Tso Lai et al.   PLoS One

Characterization of key aroma compounds in Chinese rice wine using gas chromatography–mass spectrometry and gas chromatography–olfactometry

(2019) Haiyan Yu et al.   FOOD CHEMISTRY

Enhanced production of ethyl acetate using co-culture of Wickerhamomyces anomalus and Saccharomyces cerevisiae

(2019) Guangsen Fan et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Characterization and screening of non-Saccharomyces yeasts used to produce fragrant cider

(2019) Jianping Wei et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Occurrence and enological properties of two new non-conventional yeasts (Nakazawaea ishiwadae and Lodderomyces elongisporus) in wine fermentations

(2019) Javier Ruiz et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of mixed moulds starters on volatile flavor compounds in rice wine

(2019) Shan Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of Saccharomyces cerevisiae in association with Torulaspora delbrueckii on the aroma and amino acids in longan wines

(2019) Kanokchan Sanoppa et al.   Food Science & Nutrition

Chemical composition, sensorial properties, and aroma-active compounds of ciders fermented with Hanseniaspora osmophila and Torulaspora quercuum in co- and sequential fermentations

(2019) Jianping Wei et al.   FOOD CHEMISTRY

Influence of Na 2 CO 3 on the quality of dough with rice wine sourdough and steamed bread

(2019) Xiangxiang Sun et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of Issatchenkia terricola and Pichia kudriavzevii on wine flavor and quality through simultaneous and sequential co-fermentation with Saccharomyces cerevisiae

(2019) Wen-Ke Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: A study on Lachancea thermotolerans, Metschnikowia spp. and Starmerella bacillaris strains isolated in Italy

(2019) Renato L. Binati et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Chemical composition of bilberry wine fermented with non- Saccharomyces yeasts ( Torulaspora delbrueckii and Schizosaccharomyces pombe ) and Saccharomyces cerevisiae in pure, sequential and mixed fermentations

(2018) Shuxun Liu et al.   FOOD CHEMISTRY

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

Wine aroma response to different participation of selected Hanseniaspora uvarum in mixed fermentation with Saccharomyces cerevisiae

(2018) Kai Hu et al.   FOOD RESEARCH INTERNATIONAL

Sensory evaluation of the synergism among ester odorants in light aroma-type liquor by odor threshold, aroma intensity and flash GC electronic nose

(2018) Yunwei Niu et al.   FOOD RESEARCH INTERNATIONAL

Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Wickerhamomyces anomalus for Chinese Baijiu making

(2018) Musu Zha et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Iodosylbenzene (PhIO) mediated synthesis of rose oxide from β -citronellol and its application for in situ rose oxide enrichment led valorization of citronella essential oil

(2018) Pratibha Dwivedi et al.   JOURNAL OF CLEANER PRODUCTION

Effects of different pre-fermentation cold maceration time on aroma compounds of Saccharomyces cerevisiae co-fermentation with Hanseniaspora opuntiae or Pichia kudriavzevii

(2018) Yu Luan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Use of Torulaspora delbrueckii Co-fermentation With Two Saccharomyces cerevisiae Strains With Different Aromatic Characteristic to Improve the Diversity of Red Wine Aroma Profile

(2018) Bo-Qin Zhang et al.   Frontiers in Microbiology

Effects of boiling, ultra-high temperature and high hydrostatic pressure on free amino acids, flavor characteristics and sensory profiles in Chinese rice wine

(2018) Yijin Yang et al.   FOOD CHEMISTRY

Evaluation of the perceptual interaction among ester aroma compounds in cherry wines by GC–MS, GC–O, odor threshold and sensory analysis: An insight at the molecular level

(2018) Yunwei Niu et al.   FOOD CHEMISTRY

Volatile composition of bilberry wines fermented with non-Saccharomyces and Saccharomyces yeasts in pure, sequential and simultaneous inoculations

(2018) Shuxun Liu et al.   FOOD MICROBIOLOGY

Chemical consequences of three commercial strains of Oenococcus oeni co-inoculated with Torulaspora delbrueckii in durian wine fermentation

(2017) Yuyun Lu et al.   FOOD CHEMISTRY

Aroma compounds and characteristics of noble-rot wines of Chardonnay grapes artificially botrytized in the vineyard

(2017) Xing-jie Wang et al.   FOOD CHEMISTRY

Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines

(2017) Jing Liu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of mixed yeast starter on volatile flavor compounds in Chinese rice wine during different brewing stages

(2017) Yijin Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Novel brewing yeast hybrids: creation and application

(2016) Kristoffer Krogerus et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Chemical and sensory profiles of rosé wines from Australia

(2016) Jiaming Wang et al.   FOOD CHEMISTRY

Volatile flavour profile of reduced alcohol wines fermented with the non-conventional yeast species Metschnikowia pulcherrima and Saccharomyces uvarum

(2016) C. Varela et al.   FOOD CHEMISTRY

Microbiota associated with the starter cultures and brewing process of traditional Hong Qu glutinous rice wine

(2016) Kwan Hwa Park et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Controlled mixed fermentation at winery scale using Zygotorulaspora florentina and Saccharomyces cerevisiae

(2016) Livio Lencioni et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production

(2016) Mariana Tristezza et al.   Frontiers in Microbiology

Non-conventional Yeast Species for Lowering Ethanol Content of Wines

(2016) Maurizio Ciani et al.   Frontiers in Microbiology

Optimization and application of headspace-solid-phase micro-extraction coupled with gas chromatography–mass spectrometry for the determination of volatile compounds in cherry wines

(2015) Zuobing Xiao et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Bacterial succession and the dynamics of volatile compounds during the fermentation of Chinese rice wine from Shaoxing region

(2015) Shuang Ping Liu et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

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

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

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

Outlining a future for non-Saccharomyces yeasts: Selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation

(2011) Paola Domizio et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of Aroma Compounds in Chinese Rice Wine Qu by Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction

(2010) Xinliang Mo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Microbiological approaches to lowering ethanol concentration in wine

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