Effects of Simultaneous Co-Fermentation of Five Indigenous Non-Saccharomyces Strains with S. cerevisiae on Vidal Icewine Aroma Quality

High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology

(2021) Javier Vicente et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments

(2020) Dandan Pu et al.   Foods

Effect of Saccharomyces cerevisiae, Torulaspora delbrueckii and malolactic fermentation on fermentation kinetics and sensory property of black raspberry wines

(2020) Wenli Liu et al.   FOOD MICROBIOLOGY

Biomass suppression of Hanseniaspora uvarum by killer Saccharomyces cerevisiae highly increased fruity esters in mixed culture fermentation

(2020) Yue-Qi Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative Analysis of Physicochemical Characteristics, Nutritional and Functional Components and Antioxidant Capacity of Fifteen Kiwifruit (Actinidia) Cultivars—Comparative Analysis of Fifteen Kiwifruit (Actinidia) Cultivars

(2020) Hexin Zhang et al.   Foods

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

Metschnikowia pulcherrima represses aerobic respiration in Saccharomyces cerevisiae suggesting a direct response to co-cultivation

(2020) Ana Mencher et al.   FOOD MICROBIOLOGY

Evolution of volatile compounds treated with selected non-Saccharomyces extracellular extract during Pinot noir winemaking in monsoon climate

(2019) Cailin Kong et al.   FOOD RESEARCH INTERNATIONAL

Lachancea yeast species: Origin, biochemical characteristics and oenological significance

(2019) Tristan Jade Porter et al.   FOOD RESEARCH INTERNATIONAL

Diversity and Dynamics of Yeasts During Vidal Blanc Icewine Fermentation: A Strategy of the Combination of Culture-Dependent and High-Throughput Sequencing Approaches

(2019) Jing Li et al.   Frontiers in Microbiology

Saccharomyces cerevisiae-Starmerella bacillaris strains interaction modulates chemical and volatile profile in red wine mixed fermentations

(2019) Vasileios Englezos et al.   FOOD RESEARCH INTERNATIONAL

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

Determination and identification of organic acids in wine samples. Problems and challenges

(2019) Alicia Robles et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

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

Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions

(2019) Laura Canonico et al.   FOOD MICROBIOLOGY

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

The impacts of Lachancea thermotolerans yeast strains on winemaking

(2018) Santiago Benito   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Chemosensory characteristics of regional Vidal icewines from China and Canada

(2018) Ling Huang 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 profiling of an aerated fermentation of natural grape must with selected yeast strains at pilot scale

(2018) Jordi Tronchoni et al.   FOOD MICROBIOLOGY

Use of non- Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines

(2018) Kai Chen et al.   FOOD MICROBIOLOGY

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

(2018) Kai Hu et al.   FOOD RESEARCH INTERNATIONAL

Wine aroma evolution throughout alcoholic fermentation sequentially inoculated with non- Saccharomyces / Saccharomyces yeasts

(2018) Rocío Escribano-Viana et al.   FOOD RESEARCH INTERNATIONAL

Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae

(2018) Vasileios Englezos et al.   FOOD RESEARCH INTERNATIONAL

Simultaneous analysis of sugars and organic acids in wine and grape juices by HPLC: Method validation and characterization of products from northeast Brazil

(2018) Emanuela Monteiro Coelho et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

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

Cell-to-cell contact mechanism modulates Starmerella bacillaris death in mixed culture fermentations with Saccharomyces cerevisiae

(2018) Vasileios Englezos et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Growth and metabolism of non-Saccharomyces yeasts isolated from Washington state vineyards in media and high sugar grape musts

(2018) Jesse J. Aplin et al.   FOOD MICROBIOLOGY

Influence of Saccharomyces cerevisiae and Lachancea thermotolerans co-inoculation on volatile profile in fermentations of a must with a high sugar content

(2018) M.L. Morales et al.   FOOD CHEMISTRY

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

(2018) Jianping Wei et al.   FOOD MICROBIOLOGY

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

Detailed phenolic composition of Vidal grape pomace by ultrahigh-performance liquid chromatography–tandem mass spectrometry

(2017) Lanxin Luo et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Screening of enzymatic activities within different enological non-Saccharomyces yeasts

(2017) Rocío Escribano et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

Changes in monosaccharides, organic acids and amino acids during Cabernet Sauvignon wine ageing based on a simultaneous analysis using gas chromatography-mass spectrometry

(2017) Xin-Ke Zhang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

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

Changes in physico-chemical and volatile aroma compound composition of Gewürztraminer wine as a result of late and ice harvest

(2016) Igor Lukić 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

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

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

(2016) Laura Canonico et al.   FOOD MICROBIOLOGY

Untangling the wine metabolome by combining untargeted SPME–GCxGC-TOF-MS and sensory analysis to profile Sauvignon blanc co-fermented with seven different yeasts

(2016) Margaret E. Beckner Whitener et al.   Metabolomics

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

Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine

(2015) Xu Wang et al.   FOOD CHEMISTRY

Aroma compounds in Ontario Vidal and Riesling icewines. II. Effects of crop level

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

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

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

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

Oenological consequences of sequential inoculation with non-Saccharomyces yeasts (Torulaspora delbrueckii or Metschnikowia pulcherrima) and Saccharomyces cerevisiae in base wine for sparkling wine production

(2014) Elena González-Royo et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effects of sequential mixed cultures ofWickerhamomyces anomalusandSaccharomyces cerevisiaeon apple cider fermentation

(2014) Mengqi Ye et al.   FEMS YEAST RESEARCH

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

Simultaneous determination of free and bonded forms of odor-active carbonyls in wine using a headspace solid phase microextraction strategy

(2014) Mónica Bueno et al.   JOURNAL OF CHROMATOGRAPHY A

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

(2013) K. Medina et al.   FOOD CHEMISTRY

Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab (Eriocheir sinensis)

(2013) Sai-qi Gu et al.   FOOD RESEARCH INTERNATIONAL

Inventory and treatment of compost maturation emissions in a municipal solid waste treatment facility

(2013) Antonio D. Dorado et al.   WASTE MANAGEMENT

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

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

Significant amino acids in aroma compound profiling during yeast fermentation analyzed by PLS regression

(2012) Susanne Procopio et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Diversity of Candida zemplinina strains from grapes and Italian wines

(2011) Rosanna Tofalo et al.   FOOD MICROBIOLOGY

The effect of Debina grapevine indigenous yeast strains of Metschnikowia and Saccharomyces on wine flavour

(2009) Maria Parapouli et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY