Online-Based Kinetic Analysis of Higher Alcohol and Ester Synthesis During Winemaking Fermentations

Metabolic Responses of Saccharomyces cerevisiae to Valine and Ammonium Pulses during Four-Stage Continuous Wine Fermentations

(2013) T. Clement et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Sequential Use of Nitrogen Compounds by Saccharomyces cerevisiae during Wine Fermentation: a Model Based on Kinetic and Regulation Characteristics of Nitrogen Permeases

(2012) Lucie Crépin et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

A Dynamic Analysis of Higher Alcohol and Ester Release During Winemaking Fermentations

(2012) Sumallika Morakul et al.   Food and Bioprocess Technology

Volatile Composition of Macedonian and Hungarian Wines Assessed by GC/MS

(2012) Violeta Ivanova et al.   Food and Bioprocess Technology

Effect of ammonium nitrogen supplementation of grape juice on wine volatiles and non-volatiles composition of the aromatic grape variety Albariño

(2012) Mar Vilanova et al.   FOOD CHEMISTRY

Gas–liquid transfer of aroma compounds during winemaking fermentations

(2012) J.R. Mouret et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Identifying genes that impact on aroma profiles produced by Saccharomyces cerevisiae and the production of higher alcohols

(2011) Gustav Styger et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Comparison of inorganic and organic nitrogen supplementation of grape juice – Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast

(2011) Diego Torrea et al.   FOOD CHEMISTRY

Modelling of the gas–liquid partitioning of aroma compounds during wine alcoholic fermentation and prediction of aroma losses

(2011) Sumallika Morakul et al.   PROCESS BIOCHEMISTRY

Genetic improvement of brewer’s yeast: current state, perspectives and limits

(2010) Sofie M. G. Saerens et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Relationship between nitrogen content in grapes and volatiles, namely heavy sulphur compounds, in wines

(2010) Nathalie Moreira et al.   FOOD CHEMISTRY

Comprehensive Study of the Evolution of Gas−Liquid Partitioning of Aroma Compounds during Wine Alcoholic Fermentation

(2010) Sumallika Morakul et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile Composition and Sensory Properties of Shiraz Wines As Affected by Nitrogen Supplementation and Yeast Species: Rationalizing Nitrogen Modulation of Wine Aroma

(2010) Maurizio Ugliano et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of Nutrients Addition to Nonlimited-in-Nitrogen Must on Wine Volatile Composition

(2010) Ana González-Marco et al.   JOURNAL OF FOOD SCIENCE

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

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

Control of alcoholic fermentation in winemaking: Current situation and prospect

(2009) J.M. Sablayrolles   FOOD RESEARCH INTERNATIONAL

The production of hydrogen sulphide and other aroma compounds by wine strains of Saccharomyces cerevisiae in synthetic media with different nitrogen concentrations

(2009) Ana Mendes-Ferreira et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

The Ehrlich Pathway for Fusel Alcohol Production: a Century of Research on Saccharomyces cerevisiae Metabolism

(2008) L. A. Hazelwood et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Production of  fermentation aroma compounds bySaccharomyces cerevisiaewine yeasts: effects of yeast assimilable nitrogen on two model strains

(2008) Francisco M. Carrau et al.   FEMS YEAST RESEARCH

Simulation and optimization software for alcoholic fermentation in winemaking conditions

(2008) A. Goelzer et al.   FOOD CONTROL

Effect of the addition of different quantities of amino acids to nitrogen-deficient must on the formation of esters, alcohols, and acids during wine alcoholic fermentation

(2007) Teresa Garde-Cerdán et al.   LWT-FOOD SCIENCE AND TECHNOLOGY