Grape Processing by High Hydrostatic Pressure: Effect on Use of Non-Saccharomyces in Must Fermentation

Electron Beam Irradiation of Wine Grapes: Effect on Microbial Populations, Phenol Extraction and Wine Quality

(2015) Antonio Morata et al.   Food and Bioprocess Technology

Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality

(2015) Iris Loira et al.   FOOD RESEARCH INTERNATIONAL

Use of non-Saccharomyces yeast strains coupled with ultrasound treatment as a novel technique to accelerate ageing on lees of red wines and its repercussion in sensorial parameters

(2015) Priyanka Kulkarni et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Grape Processing by High Hydrostatic Pressure: Effect on Microbial Populations, Phenol Extraction and Wine Quality

(2014) Antonio Morata et al.   Food and Bioprocess Technology

Influence of sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine quality

(2014) I. Loira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of high pressure treatments on the physicochemical properties of a sulphur dioxide-free red wine

(2013) Mickael C. Santos et al.   FOOD CHEMISTRY

Oenological versatility of Schizosaccharomyces spp.

(2012) J. A. Suárez-Lepe et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must

(2012) A. Morata et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The use of furfural as a metabolic inhibitor for reducing the alcohol content of model wines

(2011) Diego Abalos et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

High hydrostatic pressure treatment of beer and wine: A review

(2011) Sencer Buzrul   Innovative Food Science & Emerging Technologies

Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies

(2010) S. Benito et al.   FOOD CHEMISTRY

Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae

(2010) Francesca Comitini et al.   FOOD MICROBIOLOGY

Intensity prediction of typical aroma characters of cabernet sauvignon wine in Changli County (China)

(2010) Yongsheng Tao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2009) Maurizio Ciani et al.   FEMS YEAST RESEARCH

High-pressure processing – effects on microbial food safety and food quality

(2008) Kiera M. Considine et al.   FEMS MICROBIOLOGY LETTERS

New genera of yeasts for over-lees aging of red wine

(2008) F. Palomero et al.   FOOD CHEMISTRY