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

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

Insights into the major aroma-active compounds in clear red raspberry juice (Rubus idaeus L. cv. Heritage) by molecular sensory science approaches

(2020) Wentao Zhang et al.   FOOD CHEMISTRY

Application of Wickerhamomyces anomalus in Simulated Solid-State Fermentation for Baijiu Production: Changes of Microbial Community Structure and Flavor Metabolism

(2020) Wenhua Wang et al.   Frontiers in Microbiology

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

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

(2019) Kai Hu et al.   FOOD RESEARCH INTERNATIONAL

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

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

Investigation on the influence of spray-drying technology on the quality of Sicilian Nero d’Avola wines

(2018) Giuseppe Avellone 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

Aroma modulation of Cabernet Gernischt dry red wine by optimal enzyme treatment strategy in winemaking

(2018) Wei-Xuan Sun et al.   FOOD CHEMISTRY

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

(2018) Jianping Wei et al.   FOOD MICROBIOLOGY

Multivariate statistical analysis of the polyphenolic constituents in kiwifruit juices to trace fruit varieties and geographical origins

(2017) Jing Guo et al.   FOOD CHEMISTRY

Evaluation of aroma enhancement for “Ecolly” dry white wines by mixed inoculation of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae

(2017) Xing-Chen Wang 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

Early transcriptional response to biotic stress in mixed starter fermentations involving Saccharomyces cerevisiae and Torulaspora delbrueckii

(2017) Jordi Tronchoni et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Volatile composition of Merlot red wine and its contribution to the aroma: optimization and validation of analytical method

(2017) Stefany Grützmann Arcari et al.   TALANTA

Identification and characterization of epiphytic yeasts on apples in China

(2017) Jianping Wei et al.   RSC Advances

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

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

Aroma compounds in Ontario Vidal and Riesling icewines. I. Effects of harvest date

(2015) Amy J. Bowen et al.   FOOD RESEARCH INTERNATIONAL

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

Influence of Grape Composition on Red Wine Ester Profile: Comparison between Cabernet Sauvignon and Shiraz Cultivars from Australian Warm Climate

(2015) Guillaume Antalick et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

Effects of sequential mixed cultures ofWickerhamomyces anomalusandSaccharomyces cerevisiaeon apple cider fermentation

(2014) Mengqi Ye et al.   FEMS YEAST RESEARCH

Use of non-Saccharomyces wine yeasts as novel sources of mannoproteins in wine

(2014) P. Domizio et al.   FOOD MICROBIOLOGY

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

Anaerobic organic acid metabolism of Candida zemplinina in comparison with Saccharomyces wine yeasts

(2014) Ildikó Magyar et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Wickerhamomyces anomalus AS1: a new strain with potential to improve wine aroma

(2013) Andrea Sabel et al.   ANNALS OF MICROBIOLOGY

Different influences of β-glucosidases on volatile compounds and anthocyanins of Cabernet Gernischt and possible reason

(2013) Yuxia Wang et al.   FOOD CHEMISTRY

Candida zemplinina Can Reduce Acetic Acid Produced by Saccharomyces cerevisiae in Sweet Wine Fermentations

(2012) Kalliopi Rantsiou et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

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

Effect of co-fermentation with Saccharomyces cerevisiae and Torulaspora delbrueckii or Metschnikowia pulcherrima on the aroma and sensory properties of mango wine

(2011) Varakumar Sadineni et al.   ANNALS OF MICROBIOLOGY

Pichia anomala: cell physiology and biotechnology relative to other yeasts

(2010) Graeme M. Walker   ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY

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

Storage temperature and time influences sensory quality of mandarins by altering soluble solids, acidity and aroma volatile composition

(2010) David Obenland et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

The comparative characteristics of snake and kiwi fruits

(2009) Shela Gorinstein et al.   FOOD AND CHEMICAL TOXICOLOGY

Genetic characterization and phenotypic variability in Torulaspora delbrueckii species: Potential applications in the wine industry

(2009) Philippe Renault et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Impact of mixed Torulaspora delbrueckii–Saccharomyces cerevisiae culture on high-sugar fermentation

(2008) Marina Bely et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY