The impact of acetate metabolism on yeast fermentative performance and wine quality: reduction of volatile acidity of grape musts and wines

Effects of acetic acid, ethanol, and SO2 on the removal of volatile acidity from acidic wines by two Saccharomyces cerevisiae commercial strains

(2010) Alice Vilela-Moura et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Effect of refermentation conditions and micro-oxygenation on the reduction of volatile acidity by commercial S. cerevisiae strains and their impact on the aromatic profile of wines

(2010) A. Vilela-Moura et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Mitochondrial degradation in acetic acid-induced yeast apoptosis: the role of Pep4 and the ADP/ATP carrier

(2010) Clara Pereira et al.   MOLECULAR MICROBIOLOGY

A comparative study of the wine fermentation performance of Saccharomyces paradoxus under different nitrogen concentrations and glucose/fructose ratios

(2009) S. Orlić et al.   JOURNAL OF APPLIED MICROBIOLOGY

Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains

(2009) Catarina Barbosa et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Reduction of volatile acidity of wines by selected yeast strains

(2008) A. Vilela-Moura et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Vacuolar functions determine the mode of cell death

(2008) Alexandra Schauer et al.   BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR CELL RESEARCH

Nanofiltration and reverse osmosis in winemaking

(2008) A. Massot et al.   DESALINATION

A transient proteasome activation is needed for acetic acid-induced programmed cell death to occur in Saccharomyces cerevisiae

(2008) Daniela Valenti et al.   FEMS YEAST RESEARCH

Different commercial yeast strains affecting the volatile and sensory profile of cava base wine

(2008) Jordi Torrens et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Acetic acid bacteria spoilage of bottled red wine—A review

(2007) Eveline J. Bartowsky et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds

(2007) Gemma Beltran et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY