Physiological features of Schizosaccharomyces pombe of interest in making of white wines

Oenological versatility of Schizosaccharomyces spp.

(2012) J. A. Suárez-Lepe et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Integrated Expression of the Oenococcus oeni mleA Gene in Saccharomyces cerevisiae

(2009) Yan-lin LIU et al.   Agricultural Sciences in China

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

(2009) Maurizio Ciani et al.   FEMS YEAST RESEARCH

Co-fermentation withPichia kluyveriincreases varietal thiol concentrations in Sauvignon Blanc

(2008) N. ANFANG et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Co-fermentation of grape must by Issatchenkia orientalis and Saccharomyces cerevisiae reduces the malic acid content in wine

(2008) Dong-Hwan Kim et al.   BIOTECHNOLOGY LETTERS

Wine yeasts for the future

(2008) Graham H. Fleet   FEMS YEAST RESEARCH

New genera of yeasts for over-lees aging of red wine

(2008) F. Palomero et al.   FOOD CHEMISTRY

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

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