Improving traditional fermented beverages: How to evolve from spontaneous to directed fermentation

Yeast communities associated with artisanal mezcal fermentations from Agave salmiana

(2011) A. Verdugo Valdez et al.   ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY

Co-inoculation of different Saccharomyces cerevisiae strains and influence on volatile composition of wines

(2011) N. Barrajón et al.   FOOD MICROBIOLOGY

Outlining a future for non-Saccharomyces yeasts: Selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation

(2011) Paola Domizio et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Monitoring a mixed starter of Hanseniaspora vineae–Saccharomyces cerevisiae in natural must: Impact on 2-phenylethyl acetate production

(2011) Fernando Viana et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbial Ecology Studies of Spontaneous Fermentation: Starter Culture Selection for Prickly Pear Wine Production

(2011) G.K. Rodríguez-Lerma et al.   JOURNAL OF FOOD SCIENCE

Wine flavor and aroma

(2011) Gustav Styger et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Autochthonous fermentation starters for the industrial production of Negroamaro wines

(2011) Mariana Tristezza et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

New trends in yeast selection for winemaking

(2011) J.A. Suárez-Lepe et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Experimental approach for target selection of wild wine yeasts from spontaneous fermentation of “Inzolia” grapes

(2011) A. Capece et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Control of inoculated fermentations in wine cellars by mitochondrial DNA analysis of starter yeast

(2010) Angela Capece et al.   ANNALS OF MICROBIOLOGY

Yeasts and wine off-flavours: a technological perspective

(2010) Manuel Malfeito-Ferreira   ANNALS OF MICROBIOLOGY

Culture independent analyses and wine fermentation: an overview of achievements 10 years after first application

(2010) Luca Cocolin et al.   ANNALS OF MICROBIOLOGY

Influence of organic viticulture on non-Saccharomyces wine yeast populations

(2010) Rosanna Tofalo et al.   ANNALS OF MICROBIOLOGY

Exploitation of autochthonous micro-organism potential to enhance the quality of Apulian wines

(2010) Francesco Grieco et al.   ANNALS OF MICROBIOLOGY

Non-Saccharomyces wine yeasts have a promising role in biotechnological approaches to winemaking

(2010) Maurizio Ciani et al.   ANNALS OF MICROBIOLOGY

An optimized procedure for the enological selection of non-Saccharomyces starter cultures

(2010) Maria De Benedictis et al.   ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY

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

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

(2010) Francesca Comitini et al.   FOOD MICROBIOLOGY

Selection of indigenous Saccharomyces cerevisiae strains for Nero d'Avola wine and evaluation of selected starter implantation in pilot fermentation

(2010) Angela Capece et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Survival of commercial yeasts in the winery environment and their prevalence during spontaneous fermentations

(2010) P. Blanco et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Occurrence of hydrogen sulfide in wine and in fermentation: influence of yeast strain and supplementation of yeast available nitrogen

(2010) Maurizio Ugliano et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

A low-cost procedure for production of fresh autochthonous wine yeast

(2010) Matilde Maqueda et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Ecological and Evolutionary Interactions in Syntrophic Methanogenic Consortia

(2010) Souichiro Kato et al.   MICROBES AND ENVIRONMENTS

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

Identification of yeast population dynamics of spontaneous fermentation in Beijing wine region, China

(2009) Huihui Sun et al.   ANNALS OF MICROBIOLOGY

Optimizing the selection process of yeast starter cultures by preselecting strains dominating spontaneous fermentations

(2009) Andrea Pulvirenti et al.   CANADIAN JOURNAL OF 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

Effects of temperature, pH and sugar concentration on the growth parameters of Saccharomyces cerevisiae, S. kudriavzevii and their interspecific hybrid

(2009) F. Noé Arroyo-López et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Strategy for Biotechnological Process Design Applied to the Enzymatic Hydrolysis of Agave Fructo-oligosaccharides To Obtain Fructose-Rich Syrups

(2009) Mauricio García-Aguirre et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Indigenous and inoculated yeast fermentation of gabiroba (Campomanesia pubescens) pulp for fruit wine production

(2009) Whasley Ferreira Duarte et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Wine yeasts for the future

(2008) Graham H. Fleet   FEMS YEAST RESEARCH

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

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

Engineering microbial consortia: a new frontier in synthetic biology

(2008) Katie Brenner et al.   TRENDS IN BIOTECHNOLOGY