Influence of different yeast/lactic acid bacteria combinations on the aromatic profile of red Bordeaux wine

Linking wine lactic acid bacteria diversity with wine aroma and flavour

(2017) Maria Stella Cappello et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Improvement of aromatic thiol release through the selection of yeasts with increased β-lyase activity

(2016) Ignacio Belda et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Selected Schizosaccharomyces pombe Strains Have Characteristics That Are Beneficial for Winemaking

(2016) Ángel Benito et al.   PLoS One

Correction to Fermentative Conditions Modulating Sweetness in Dry Wines: Genetics and Environmental Factors Influencing the Expression Level of the Saccharomyces cerevisiae HSP12 Gene

(2015) Axel Marchal et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aromatic compounds released from natural precursors by selected Oenococcus oeni strains during malolactic fermentation

(2014) Fátima Pérez-Martín et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Impact of Yeast Strain on Ester Levels and Fruity Aroma Persistence during Aging of Bordeaux Red Wines

(2014) Marine Gammacurta et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of the Nonvolatile Wine Matrix Composition on the In Vivo Aroma Release from Wines

(2013) Carolina Muñoz-González et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Variations in the effect of malolactic fermentation on the chemical and sensory properties of Cabernet Sauvignon wine: interactive influences ofOenococcus oenistrain and wine matrix composition

(2012) P.J. COSTELLO et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Evaluation of sequential inoculation of Saccharomyces cerevisiae and Oenococcus oeni strains on the chemical and aromatic profiles of cherry wines

(2012) Shu Yang Sun et al.   FOOD CHEMISTRY

Development of a multilocus variable number of tandem repeat typing method for Oenococcus oeni

(2012) Olivier Claisse et al.   FOOD MICROBIOLOGY

Characterization of Fruity Aroma Modifications in Red Wines during Malolactic Fermentation

(2012) Guillaume Antalick et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of Perceptive Interactions on Red Wine Fruity Aroma

(2012) Georgia Lytra et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of EstCOo8 and EstC34, intracellular esterases, from the wine-associated lactic acid bacteriaOenococcus oeniandLactobacillus hilgardii

(2012) K.M. Sumby et al.   JOURNAL OF APPLIED MICROBIOLOGY

Malolactic Fermentation and Secondary Metabolite Production byOenoccocus oeniStrains in Low pH Wines

(2012) Patricia Ruiz et al.   JOURNAL OF FOOD SCIENCE

Bound aroma compounds of Gual and Listán blanco grape varieties and their influence in the elaborated wines

(2011) Juan J. Rodríguez-Bencomo et al.   FOOD CHEMISTRY

Comparative metabolic profiling to investigate the contribution of O. oeni MLF starter cultures to red wine composition

(2011) Sulette Malherbe et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Development, validation and application of a specific method for the quantitative determination of wine esters by headspace-solid-phase microextraction-gas chromatography–mass spectrometry

(2010) Guillaume Antalick et al.   FOOD CHEMISTRY

Volatile Composition and Sensory Properties of Shiraz Wines As Affected by Nitrogen Supplementation and Yeast Species: Rationalizing Nitrogen Modulation of Wine Aroma

(2010) Maurizio Ugliano et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Ester synthesis by lactic acid bacteria isolated from goat’s and ewe’s milk and cheeses

(2009) María C. Abeijón Mukdsi et al.   FOOD CHEMISTRY

Examples of Perceptive Interactions Involved in Specific “Red-” and “Black-berry” Aromas in Red Wines

(2009) Bénédicte Pineau et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY