Selected Schizosaccharomyces pombe Strains Have Characteristics That Are Beneficial for Winemaking
出版年份 2016 全文链接
标题
Selected Schizosaccharomyces pombe Strains Have Characteristics That Are Beneficial for Winemaking
作者
关键词
Schizosaccharomyces pombe, Saccharomyces cerevisiae, Fermentation, Wine, Yeast, Acetic acid, Ethanol, Distillation
出版物
PLoS One
Volume 11, Issue 3, Pages e0151102
出版商
Public Library of Science (PLoS)
发表日期
2016-03-24
DOI
10.1371/journal.pone.0151102
参考文献
相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。- Schizosaccharomyces selective differential media
- (2016) Benito Santiago et al. African Journal of Microbiology Research
- The impact of oxygen on the final alcohol content of wine fermented by a mixed starter culture
- (2015) Pilar Morales et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae
- (2015) Santiago Benito et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to theTraditional Malolactic Fermentation in Red Wine Production
- (2015) Ángel Benito et al. MOLECULES
- The genomic and phenotypic diversity of Schizosaccharomyces pombe
- (2015) Daniel C Jeffares et al. NATURE GENETICS
- The use of lactic acid-producing, malic acid-producing, or malic acid-degrading yeast strains for acidity adjustment in the wine industry
- (2014) Jing Su et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- Yeast population dynamics reveal a potential ‘collaboration’ between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation
- (2014) A. Contreras et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- Implications of new research and technologies for malolactic fermentation in wine
- (2014) Krista M. Sumby et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality
- (2014) Ignacio Belda et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- Selection of appropriate Schizosaccharomyces strains for winemaking
- (2014) S. Benito et al. FOOD MICROBIOLOGY
- Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine
- (2013) A. Contreras et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Not your ordinary yeast: non-Saccharomycesyeasts in wine production uncovered
- (2013) Neil P. Jolly et al. FEMS YEAST RESEARCH
- Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae
- (2013) K. Medina et al. FOOD CHEMISTRY
- Computational Models for Prediction of Yeast Strain Potential for Winemaking from Phenotypic Profiles
- (2013) Inês Mendes et al. PLoS One
- Physiological features of Schizosaccharomyces pombe of interest in making of white wines
- (2012) S. Benito et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine
- (2012) Mirko Gobbi et al. FOOD MICROBIOLOGY
- Divergence in wine characteristics produced by wild and domesticated strains of Saccharomyces cerevisiae
- (2011) Katie E. Hyma et al. FEMS YEAST RESEARCH
- Evaluating the Influence of Malolactic Fermentation Inoculation Practices and Ageing on Lees on Biogenic Amine Production in Wine
- (2011) Anita Y. Smit et al. Food and Bioprocess Technology
- Phenotypic Landscape of Saccharomyces cerevisiae during Wine Fermentation: Evidence for Origin-Dependent Metabolic Traits
- (2011) Carole Camarasa et al. PLoS One
- Microbiological approaches to lowering ethanol concentration in wine
- (2010) Dariusz R. Kutyna et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Integrated Expression of the Oenococcus oeni mleA Gene in Saccharomyces cerevisiae
- (2009) Yan-lin LIU et al. Agricultural Sciences in China
- The effect of Debina grapevine indigenous yeast strains of Metschnikowia and Saccharomyces on wine flavour
- (2009) Maria Parapouli et al. JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY
- 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
- Occurrence of lactic acid bacteria and biogenic amines in biologically aged wines
- (2008) M. Victoria Moreno-Arribas 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
Create your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create NowBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started