Dynamic analysis of microbial communities and flavor properties in Merlot wines produced from inoculation and spontaneous fermentation

Indigenous Non-Saccharomyces Yeasts With β-Glucosidase Activity in Sequential Fermentation With Saccharomyces cerevisiae: A Strategy to Improve the Volatile Composition and Sensory Characteristics of Wines

(2022) Pingping Gao et al.   Frontiers in Microbiology

Comparative Evaluation of Microbiota Dynamics and Metabolites Correlation Between Spontaneous and Inoculated Fermentations of Nanfeng Tangerine Wine

(2021) Xiangyu Qiu et al.   Frontiers in Microbiology

Influence of beta glucosidases from native yeast on the aroma of Muscat and Tannat wines

(2021) Stefani de Ovalle et al.   FOOD CHEMISTRY

High hydrostatic pressure shapes the development and production of secondary metabolites of Mariana Trench sediment fungi

(2021) Qingqing Peng et al.   Scientific Reports

Characterization of the aroma compounds of Millet Huangjiu at different fermentation stages

(2021) Yuting Ye et al.   FOOD CHEMISTRY

A study on wine sensory evaluation by the statistical analysis method

(2020) Hou Gang-Ling et al.   CZECH JOURNAL OF FOOD SCIENCES

Community succession of the grapevine fungal microbiome in the annual growth cycle

(2020) Di Liu et al.   ENVIRONMENTAL MICROBIOLOGY

The Sensory Significance of Apocarotenoids in Wine: Importance of Carotenoid Cleavage Dioxygenase 1 (CCD1) in the Production of β-Ionone

(2020) John J. B. Timmins et al.   MOLECULES

An overview of plant-autochthonous microorganisms and fermented vegetable foods

(2020) Sebastian Torres et al.   Food Science and Human Wellness

Bacterial microbiota diversity and composition in red and white wines correlate with plant-derived DNA contributions and botrytis infection

(2020) Alena M. Bubeck et al.   Scientific Reports

Correlations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation

(2020) Chi Zhao et al.   FOOD RESEARCH INTERNATIONAL

Effects of spontaneous fermentation on the microorganisms diversity and volatile compounds during ‘Marselan’ from grape to wine

(2020) Yao Lu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile

(2020) Maria Carpena et al.   Foods

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

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

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

The use of indigenous Saccharomyces cerevisiae and Starmerella bacillaris strains as a tool to create chemical complexity in local wines

(2018) Aspasia Nisiotou et al.   FOOD RESEARCH INTERNATIONAL

Volatile composition and aromatic attributes of wine made with Vitisvinifera L.cv Cabernet Sauvignon grapes in the Xinjiang region of China: effect of different commercial yeasts

(2018) Wei-Peng Duan et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Exploring core functional microbiota responsible for the production of volatile flavour during the traditional brewing of Wuyi Hong Qu glutinous rice wine

(2018) Zi-Rui Huang et al.   FOOD MICROBIOLOGY

Inoculation strategies to improve persistence and implantation of commercial S. cerevisiae strains in red wines produced with prefermentative cold soak

(2018) Y.P. Maturano et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice

(2017) Raffaella Di Cagno et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement

(2017) Ignacio Belda et al.   MOLECULES

Yeast Creates a Niche for Symbiotic Lactic Acid Bacteria through Nitrogen Overflow

(2017) Olga Ponomarova et al.   Cell Systems

New insights on the use of wine yeasts

(2017) Francesca Comitini et al.   Current Opinion in Food Science

The contribution of indigenous non-Saccharomyces wine yeast to improved aromatic quality of Cabernet Sauvignon wines by spontaneous fermentation

(2016) Pei-Tong Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity

(2016) Beatriz Padilla et al.   Frontiers in Microbiology

Wine microbiome: A dynamic world of microbial interactions

(2015) Youzhong Liu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Regulating yeast flavor metabolism by controlling saccharification reaction rate in simultaneous saccharification and fermentation of Chinese Maotai-flavor liquor

(2015) Qun Wu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: Physiological and molecular characterizations

(2015) Vasileios Englezos et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbial terroir and food innovation: The case of yeast biodiversity in wine

(2015) Vittorio Capozzi et al.   MICROBIOLOGICAL RESEARCH

Yeast interactions in multi-starter wine fermentation

(2015) Maurizio Ciani et al.   Current Opinion in Food Science

Flavonoids and C13-norisoprenoids in Vitis vinifera L. cv. Shiraz: relationships between grape and wine composition, wine colour and wine sensory properties

(2010) R. RISTIC et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH