Effect of yeast assimilable nitrogen on the synthesis of phenolic aroma compounds byHanseniaspora vineaestrains

Evaluation of Zygosaccharomyces bailii BCV 08 as a co-starter in wine fermentation for the improvement of ethyl esters production

(2015) Juliano Garavaglia et al.   MICROBIOLOGICAL RESEARCH

Yeast diversity and native vigor for flavor phenotypes

(2015) Francisco Carrau et al.   TRENDS IN BIOTECHNOLOGY

Not your ordinary yeast: non-Saccharomycesyeasts in wine production uncovered

(2013) Neil P. Jolly et al.   FEMS YEAST RESEARCH

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

Tandem repeat-tRNA (TRtRNA) PCR method for the molecular typing of non-Saccharomyces subspecies

(2011) Marianne Barquet et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

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

An optimized procedure for the enological selection of non-Saccharomyces starter cultures

(2010) Maria De Benedictis et al.   ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY

Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations

(2010) Imma Andorrà et al.   EUROPEAN FOOD RESEARCH 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

Production of  fermentation aroma compounds bySaccharomyces cerevisiaewine yeasts: effects of yeast assimilable nitrogen on two model strains

(2008) Francisco M. Carrau et al.   FEMS YEAST RESEARCH