Non-SaccharomycesandSaccharomycesstrains co-fermentation increases acetaldehyde accumulation: effect on anthocyanin-derived pigments in Tannat red wines

Yeast diversity and native vigor for flavor phenotypes

(2015) Francisco Carrau et al.   TRENDS IN BIOTECHNOLOGY

An innovative tool reveals interaction mechanisms among yeast populations under oenological conditions

(2013) P. E. Renault et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

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

(2013) K. Medina et al.   FOOD CHEMISTRY

Redox effect on volatile compound formation in wine during fermentation by Saccharomyces cerevisiae

(2012) Laura Fariña et al.   FOOD CHEMISTRY

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

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

Growth of non-Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation

(2012) Karina Medina et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Yeast respiration of sugars by non-Saccharomyces yeast species: A promising and barely explored approach to lowering alcohol content of wines

(2012) Ramon Gonzalez et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Monitoring a mixed starter of Hanseniaspora vineae–Saccharomyces cerevisiae in natural must: Impact on 2-phenylethyl acetate production

(2011) Fernando Viana et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

New trends in yeast selection for winemaking

(2011) J.A. Suárez-Lepe et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Minimization of ethylphenol precursors in red wines via the formation of pyranoanthocyanins by selected yeasts

(2009) S. Benito et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Toward a global database for the molecular typing of Saccharomyces cerevisiae strains

(2008) Sandra Jubany et al.   FEMS YEAST RESEARCH