Effect of Temperature on the Prevalence of Saccharomyces Non cerevisiae Species against a S. cerevisiae Wine Strain in Wine Fermentation: Competition, Physiological Fitness, and Influence in Final Wine Composition

Dominance of Saccharomyces cerevisiae in alcoholic fermentation processes: role of physiological fitness and microbial interactions

(2016) Helena Albergaria et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content

(2016) Laura Canonico et al.   FOOD MICROBIOLOGY

Environmental factors influencing the efficacy of different yeast strains for alcohol level reduction in wine by respiration

(2016) Alda J. Rodrigues et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Interaction between Saccharomyces cerevisiae and Non-Saccharomyces Yeast during Alcoholic Fermentation Is Species and Strain Specific

(2016) Chunxiao Wang et al.   Frontiers in Microbiology

Alternative Glycerol Balance Strategies among Saccharomyces Species in Response to Winemaking Stress

(2016) Roberto Pérez-Torrado et al.   Frontiers in Microbiology

Influence of vintage and selected starter on Torulaspora delbrueckii/Saccharomyces cerevisiae sequential fermentation

(2015) Laura Canonico et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Evolution of ecological dominance of yeast species in high-sugar environments

(2015) Kathryn M. Williams et al.   EVOLUTION

Interaction between Hanseniaspora uvarum and Saccharomyces cerevisiae during alcoholic fermentation

(2015) Chunxiao Wang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Saccharomyces kudriavzevii and Saccharomyces uvarum differ from Saccharomyces cerevisiae during the production of aroma-active higher alcohols and acetate esters using their amino acidic precursors

(2015) Jiri Stribny et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Wine quality improvement through the combined utilisation of yeast hulls andCandida zemplinina/Saccharomyces cerevisiaemixed starter cultures

(2014) G. Zara et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Influence of sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae in the quality of red wines

(2014) Pedro M. Izquierdo Cañas et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Saccharomyces eubayanusandSaccharomyces uvarumassociated with the fermentation ofAraucaria araucanaseeds in Patagonia

(2014) M. Eugenia Rodríguez et al.   FEMS YEAST RESEARCH

Use of propidium monoazide for the enumeration of viable Brettanomyces bruxellensis in wine and beer by quantitative PCR

(2014) Marco Vendrame et al.   FOOD MICROBIOLOGY

Enhanced Enzymatic Activity of Glycerol-3-Phosphate Dehydrogenase from the Cryophilic Saccharomyces kudriavzevii

(2014) Bruno M. Oliveira et al.   PLoS One

Molecular Analysis of the Genes Involved in Aroma Synthesis in the Species S. cerevisiae, S. kudriavzevii and S. bayanus var. uvarum in Winemaking Conditions

(2014) Amparo Gamero et al.   PLoS One

Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine

(2013) A. Contreras et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

The Fitness Advantage of Commercial Wine Yeasts in Relation to the Nitrogen Concentration, Temperature, and Ethanol Content under Microvinification Conditions

(2013) Estéfani García-Ríos et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Identification of novel GAPDH-derived antimicrobial peptides secreted by Saccharomyces cerevisiae and involved in wine microbial interactions

(2013) Patrícia Branco 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

Influence of different maceration time and temperatures on total phenols, colour and sensory properties of Cabernet Sauvignon wines

(2013) Hasan Şener et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Production of aroma compounds by cryotolerantSaccharomycesspecies and hybrids at low and moderate fermentation temperatures

(2013) A. Gamero et al.   JOURNAL OF APPLIED MICROBIOLOGY

Ecological Success of a Group of Saccharomyces cerevisiae/Saccharomyces kudriavzevii Hybrids in the Northern European Wine-Making Environment

(2012) C. Erny et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Candida zemplinina Can Reduce Acetic Acid Produced by Saccharomyces cerevisiae in Sweet Wine Fermentations

(2012) Kalliopi Rantsiou et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Comparative genomics among Saccharomyces cerevisiae × Saccharomyces kudriavzevii natural hybrid strains isolated from wine and beer reveals different origins

(2012) David Peris et al.   BMC GENOMICS

Impact of mixed S. cerevisiae strains on the production of volatiles and estimated sensory profiles of Chardonnay wines

(2012) S. Saberi et al.   FOOD RESEARCH INTERNATIONAL

Effect of mixed culture fermentations on yeast populations and aroma profile

(2012) Imma Andorrà et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Starmerella bombicola influences the metabolism of Saccharomyces cerevisiae at pyruvate decarboxylase and alcohol dehydrogenase level during mixed wine fermentation

(2012) Vesna Milanovic et al.   Microbial Cell Factories

Temperature Adaptation Markedly Determines Evolution within the GenusSaccharomyces

(2011) Z. Salvadó et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Quantifying the individual effects of ethanol and temperature on the fitness advantage of Saccharomyces cerevisiae

(2011) Z. Salvadó et al.   FOOD MICROBIOLOGY

Enological properties in wild and commercial Saccharomyces cerevisiae yeasts: relationship with competition during alcoholic fermentation

(2011) N. Barrajón et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Exclusion of Saccharomyces kudriavzevii from a wine model system mediated by Saccharomyces cerevisiae

(2011) F. Noé Arroyo-López et al.   YEAST

The Awesome Power of Yeast Evolutionary Genetics: New Genome Sequences and Strain Resources for the Saccharomyces sensu stricto Genus

(2011) Devin R. Scannell et al.   G3-Genes Genomes Genetics

The effect of multiple yeasts co-inoculations on Sauvignon Blanc wine aroma composition, sensory properties and consumer preference

(2010) Ellena S. King et al.   FOOD CHEMISTRY

Modulation of the glycerol and ethanol syntheses in the yeast Saccharomyces kudriavzevii differs from that exhibited by Saccharomyces cerevisiae and their hybrid

(2010) F. Noé Arroyo-López et al.   FOOD MICROBIOLOGY

Determination of viable wine yeast using DNA binding dyes and quantitative PCR

(2010) Imma Andorrà et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Monoterpene alcohols release and bioconversion by Saccharomyces species and hybrids

(2010) A. Gamero et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Saccharomyces cerevisiae CCMI 885 secretes peptides that inhibit the growth of some non-Saccharomyces wine-related strains

(2009) Helena Albergaria et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

QUANTIFYING THE COMPLEXITIES OFSACCHAROMYCES CEREVISIAE'S ECOSYSTEM ENGINEERING VIA FERMENTATION

(2008) Matthew R. Goddard   ECOLOGY

Fermentative capability and aroma compound production by yeast strains isolated from Agave tequilana Weber juice

(2008) Dulce M. Díaz-Montaño et al.   ENZYME AND MICROBIAL TECHNOLOGY