Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality

Grape Processing by High Hydrostatic Pressure: Effect on Use of Non-Saccharomyces in Must Fermentation

(2016) Maria Antonia Bañuelos et al.   Food and Bioprocess Technology

Exploring the phenotypic space of non-Saccharomyces wine yeast biodiversity

(2016) Debra Rossouw et al.   FOOD MICROBIOLOGY

Quality and Composition of Airen Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae

(2016) Ángel Benito et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety

(2016) A.E. Mylona et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content

(2015) A. Contreras et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Use of non-Saccharomyces yeast strains coupled with ultrasound treatment as a novel technique to accelerate ageing on lees of red wines and its repercussion in sensorial parameters

(2015) Priyanka Kulkarni et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Early fermentation volatile metabolite profile of non-Saccharomyces yeasts in red and white grape must: A targeted approach

(2015) Margaret E. Beckner Whitener et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to theTraditional Malolactic Fermentation in Red Wine Production

(2015) Ángel Benito et al.   MOLECULES

Selection of appropriate Schizosaccharomyces strains for winemaking

(2014) S. Benito et al.   FOOD MICROBIOLOGY

Influence of sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine quality

(2014) I. Loira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

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

New applications for Schizosaccharomyces pombe in the alcoholic fermentation of red wines

(2012) Santiago Benito et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Intensity prediction of typical aroma characters of cabernet sauvignon wine in Changli County (China)

(2010) Yongsheng Tao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The role of acetaldehyde outside ethanol metabolism in the carcinogenicity of alcoholic beverages: Evidence from a large chemical survey

(2008) Dirk W. Lachenmeier et al.   FOOD AND CHEMICAL TOXICOLOGY