Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine

Effects of noble rot on must composition and aroma profile of Amarone wine produced by the traditional grape withering protocol

(2011) Emanuele Tosi et al.   FOOD CHEMISTRY

Model Aging and Oxidation Effects on Varietal, Fermentative, and Sulfur Compounds in a Dry Botrytized Red Wine

(2011) Bruno Fedrizzi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Towards an understanding of the adaptation of wine yeasts to must: relevance of the osmotic stress response

(2010) Elena Jiménez-Martí et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

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

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

(2009) Maurizio Ciani et al.   FEMS YEAST RESEARCH

Genetic characterization and phenotypic variability in Torulaspora delbrueckii species: Potential applications in the wine industry

(2009) Philippe Renault et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Co-fermentation withPichia kluyveriincreases varietal thiol concentrations in Sauvignon Blanc

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

Evaluation of  the glycoside hydrolase activity of aBrettanomycesstrain on glycosides from sour cherry (Prunus cerasusL.) used in the production of special fruit beers

(2008) Luk Daenen et al.   FEMS YEAST RESEARCH

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

(2008) F VIANA et al.   FOOD MICROBIOLOGY

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

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

Discrimination of Saccharomyces cerevisiae wine strains using microsatellite multiplex PCR and band pattern analysis

(2007) Enrico Vaudano et al.   FOOD MICROBIOLOGY