Effect of co-fermentation with Saccharomyces cerevisiae and Torulaspora delbrueckii or Metschnikowia pulcherrima on the aroma and sensory properties of mango wine

Profile of volatile compounds during papaya juice fermentation by a mixed culture of Saccharomyces cerevisiae and Williopsis saturnus

(2010) P.-R. Lee et al.   FOOD MICROBIOLOGY

Influence of Candida pulcherrima Patagonian strain on alcoholic fermentation behaviour and wine aroma

(2010) María Eugenia Rodríguez et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces  yeasts in winemaking

(2009) Maurizio Ciani et al.   FEMS YEAST RESEARCH

Microbial modulation of aromatic esters in wine: Current knowledge and future prospects

(2009) Krista M. Sumby et al.   FOOD CHEMISTRY

Optimisation of fermentation conditions for mango (Mangifera indicaL.) wine production by employing response surface methodology

(2009) Yannam Sudheer Kumar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The effect of Debina grapevine indigenous yeast strains of Metschnikowia and Saccharomyces on wine flavour

(2009) Maria Parapouli et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits

(2008) F VIANA et al.   FOOD MICROBIOLOGY

Dynamics and diversity of non-Saccharomyces yeasts during the early stages in winemaking

(2008) Katharina Zott et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

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