Characterization of different non-Saccharomyces yeasts via mono-fermentation to produce polyphenol-enriched and fragrant kiwi wine

Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review

(2021) Rocío Gutiérrez-Escobar et al.   MOLECULES

Assessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae

(2021) Nan Sun et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Evaluation of the quality of fermented kiwi wines made from different kiwifruit cultivars

(2021) Jintao Huang et al.   Food Bioscience

Characterization of major properties and aroma profile of kiwi wine co-cultured by Saccharomyces yeast (S. cerevisiae, S. bayanus, S. uvarum) and T. delbrueckii

(2020) Jian Liu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Comparison of Volatile Composition between Alcoholic Bilberry Beverages Fermented with Non-Saccharomyces Yeasts and Dynamic Changes in Volatile Compounds during Fermentation

(2020) Shuxun Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Multivariate analysis reveals effect of glutathione-enriched inactive dry yeast on amino acids and volatile components of kiwi wine

(2020) Dan LIU et al.   FOOD CHEMISTRY

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

(2020) Na Li et al.   FOOD CHEMISTRY

Effect of mixed fermentation with Pichia fermentans , Hanseniaspora uvarum, and Wickeramomyces anomala on the quality of fig ( Ficus carica L .) wines

(2020) Xing Liu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Comparing the impact of high pressure, pulsed electric field and thermal pasteurization on quality attributes of cloudy apple juice using targeted and untargeted analyses

(2019) Scheling Wibowo et al.   Innovative Food Science & Emerging Technologies

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

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

Innovative Alcoholic Drinks Obtained by Co-Fermenting Grape Must and Fruit Juice

(2019) Fracassetti et al.   Metabolites

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 Saccharomyces and non-Saccharomyces Yeasts in the Formation of Pyranoanthocyanins and Polymeric Pigments during Red Wine Making

(2019) Antonio Morata et al.   MOLECULES

Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations

(2019) Jianping Wei et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Reference samples guide variable selection for correlation of wine sensory and volatile profiling data

(2018) Emma Sherman 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

Flavor profiling of apple ciders from the UK and Scandinavian region

(2018) Zihan Qin et al.   FOOD RESEARCH INTERNATIONAL

Bile salt hydrolase activity is present in nonintestinal lactic acid bacteria at an intermediate level

(2018) Xiao Ru et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Characteristic fruit wine production via reciprocal selection of juice and non-Saccharomyces species

(2018) Jianping Wei et al.   FOOD MICROBIOLOGY

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

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

Characterization, phenolic profile, nitrogen compounds and antioxidant activity of Carignano wines

(2017) Carlo Ignazio Giovanni Tuberoso et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

High-molecular-weight cocoa procyanidins possess enhanced insulin-enhancing and insulin mimetic activities in human primary skeletal muscle cells compared to smaller procyanidins

(2017) Suzanne M. Bowser et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Identification and characterization of epiphytic yeasts on apples in China

(2017) Jianping Wei et al.   RSC Advances

Evolution of volatile compounds, aroma attributes, and sensory perception in bottle-aged red wines and their correlation

(2016) Di Liu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

High-throughput screening of a large collection of non-conventional yeasts reveals their potential for aroma formation in food fermentation

(2016) Amparo Gamero et al.   FOOD MICROBIOLOGY

Could non-Saccharomyces yeasts contribute on innovative brewing fermentations?

(2016) Rafael Felipe Basso et al.   FOOD RESEARCH INTERNATIONAL

Rapid, portable and cost-effective yeast cell viability and concentration analysis using lensfree on-chip microscopy and machine learning

(2016) Alborz Feizi et al.   LAB ON A CHIP

Use of non-conventional yeast improves the wine aroma profile of Ribolla Gialla

(2015) Sofia Dashko et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Evaluation of Zygosaccharomyces bailii BCV 08 as a co-starter in wine fermentation for the improvement of ethyl esters production

(2015) Juliano Garavaglia et al.   MICROBIOLOGICAL RESEARCH

Aroma characterization of Chinese Hutai-8 wines: Comparing with Merlot and Cabernet Sauvignon wines

(2015) Changzheng Song et al.   SCIENTIA HORTICULTURAE

Autochthonous yeasts with β-glucosidase activity increase resveratrol concentration during the alcoholic fermentation of Vitis labrusca grape must

(2015) Fernanda Gaensly et al.   Journal of Functional Foods

Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine

(2014) Juliane Elisa Welke et al.   FOOD RESEARCH INTERNATIONAL

Selection of non-Saccharomyces yeast strains for reducing alcohol levels in wine by sugar respiration

(2014) Manuel Quirós et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evolution of polyphenols and organic acids during the fermentation of apple cider

(2014) Mengqi Ye et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

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

Classification of juices and fermented beverages made from unripe, ripe and senescent apples based on the aromatic profile using chemometrics

(2013) Cíntia Maia Braga et al.   FOOD CHEMISTRY

Variations in the effect of malolactic fermentation on the chemical and sensory properties of Cabernet Sauvignon wine: interactive influences ofOenococcus oenistrain and wine matrix composition

(2012) P.J. COSTELLO et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Antioxidant capacity and vasodilatory properties of Mediterranean food: The case of Cannonau wine, myrtle berries liqueur and strawberry-tree honey

(2012) Carlo Ignazio Giovanni Tuberoso et al.   FOOD CHEMISTRY

Aromatic Characterization of Pot Distilled Kiwi Spirits

(2012) Cristina López-Vázquez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Kiwifruit flavour: A review

(2011) Coralia V. Garcia et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Chemical and sensory evaluation of Bordeaux wines (Cabernet-Sauvignon and Merlot) and correlation with wine age

(2010) Kleopatra Chira et al.   FOOD CHEMISTRY

Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces  yeasts in winemaking

(2009) Maurizio Ciani et al.   FEMS YEAST RESEARCH

Impact of pitching rate on yeast fermentation performance and beer flavour

(2008) P. J. Verbelen et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits

(2008) F VIANA et al.   FOOD MICROBIOLOGY

Effect of the addition of different quantities of amino acids to nitrogen-deficient must on the formation of esters, alcohols, and acids during wine alcoholic fermentation

(2007) Teresa Garde-Cerdán et al.   LWT-FOOD SCIENCE AND TECHNOLOGY