Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines

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

Performance of Flash Profile and Napping with and without training for describing small sensory differences in a model wine

(2016) Jing Liu et al.   FOOD QUALITY AND PREFERENCE

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

Instrumental and sensory characterisation of Solaris white wines in Denmark

(2015) Jing Liu et al.   FOOD CHEMISTRY

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

Volatile Compounds from Grape Skin, Juice and Wine from Five Interspecific Hybrid Grape Cultivars Grown in Québec (Canada) for Wine Production

(2015) Amélie Slegers et al.   MOLECULES

Contribution to the aroma of white wines by controlled Torulaspora delbrueckii cultures in association with Saccharomyces cerevisiae

(2014) Michela Azzolini et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

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

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

Influence of cold pre-fermentation treatments on the major volatile compounds of three wine varieties

(2013) Ana Moreno-Pérez et al.   FOOD CHEMISTRY

Sensory and chemical characterisation of the aroma of Prieto Picudo rosé wines: The differential role of autochthonous yeast strains on aroma profiles

(2012) José Manuel Álvarez-Pérez et al.   FOOD CHEMISTRY

Nutritional Control of Growth and Development in Yeast

(2012) J. R. Broach   GENETICS

Volatile and sensory characterization of red wines from cv. Moravia Agria minority grape variety cultivated in La Mancha region over five consecutive vintages

(2011) E. Gómez García-Carpintero et al.   FOOD RESEARCH INTERNATIONAL

Effects of sequentially inoculated Williopsis saturnus and Saccharomyces cerevisiae on volatile profiles of papaya wine

(2011) Pin-Rou Lee et al.   FOOD RESEARCH INTERNATIONAL

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

Volatile compounds contribution of Hanseniaspora guilliermondii and Hanseniaspora uvarum during red wine vinifications

(2010) N. Moreira et al.   FOOD CONTROL

Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae

(2010) Francesca Comitini et al.   FOOD MICROBIOLOGY

Yeast strain effect on the concentration of major volatile compounds and sensory profile of wines from Vitis vinifera var. Treixadura

(2010) S. Cortés et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Impact of mixed Torulaspora delbrueckii–Saccharomyces cerevisiae culture on high-sugar fermentation

(2008) Marina Bely et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY